Ingredients
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2 tsp oil
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8 oz ground turkey
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2 large carrots, cut into pieces
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1 (5 oz) pkg fresh spinach
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6 large leaves Chinese cabbage, trimmed
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2 cloves garlic
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1/2 bunch cilantro
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1 large egg, beaten
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1 tbsp chopped fresh ginger
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2 tbsp low - salt soy sauce
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3 tbsp cornstarch
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2 tbsp hoisin sauce
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1 tbsp sesame oil
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50 (3 inch) round wonton wrappers
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1 lime, juiced
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1 1/2 tbsp low - salt soy sauce
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1 tbsp sweet chili sauce
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1 tbsp sesame oil
Steps
1
Heat oil in a large nonstick skillet over medium-high heat.
2
Crumble and cook turkey until no longer pink, about 5 min.; drain.
3
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.
4
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.
5
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.
6
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.
7
For the dipping sauce: Mix all ingredients together well. Serve the sauce alongside dumplings.
