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Turkey Dumplings

This simple variation uses ground turkey instead of tofu.

Serves 8
Ready in 46 mins
Prep time 26 mins
Cooking time 20 mins
297 calories per serving


> 2 tsp oil
> 8 oz ground turkey
> 2 large carrots, cut into pieces
> 1 (5 oz) pkg fresh spinach
> 6 large leaves Chinese cabbage, trimmed
> 2 cloves garlic
> 1/2 bunch cilantro
> 1 large egg, beaten
> 1 tbsp chopped fresh ginger
> 2 tbsp low - salt soy sauce
> 3 tbsp cornstarch
> 2 tbsp hoisin sauce
> 1 tbsp sesame oil
> 50 (3 inch) round wonton wrappers
> 1 lime, juiced
> 1 1/2 tbsp low - salt soy sauce
> 1 tbsp sweet chili sauce
> 1 tbsp sesame oil


Heat oil in a large nonstick skillet over medium-high heat.
Crumble and cook turkey until no longer pink, about 5 min.; drain.
Put the carrots, spinach, cabbage, garlic and cilantro in food processor and chop finely. Mix with the turkey. Put the mixture in a large bowl.
Whisk together egg, ginger, soy sauce, cornstarch, hoisin sauce and sesame oil. Stir the egg mixture into the vegetable mixture. Drain excess liquid from the mixture.
Place the wonton wrappers, one by one, on a flat work surface. Place a spoonful of the mixture in the middle, brush the edge of the sheet with water, bring the dough over the filling together to create a pleated edge and pinch the edges together. Repeat the process until all ingredients are used up.
Bring a large pot of water to a boil. Add the dumplings - 12 at a time - and cook for about 4 min. or until dumplings rise to the surface. Use a slotted spoon to take the dumplings from the water and set aside in a bowl. Keep the dumplings warm, but make sure they do not touch each other, otherwise they stick together.
For the dipping sauce: Mix all ingredients together well. Serve the sauce alongside dumplings.

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