Vegetable and Turkey Dumplings with Black Vinegar Dipping Sauce

These Vegetable and Turkey Dumplings feature tender, juicy ground turkey, chopped shiitake mushrooms and cabbage encased in a dumpling skin, served with a black vinegar soy dipping sauce.

Disclosure: This post is sponsored by the Turkey Farmers of Canada. All images and opinions expressed are solely my own.

Lunar New Year is around the corner, and we always celebrate with homemade Chinese dumplings.

What are Chinese dumplings?

There are many different types of Chinese dumplings (with numerous names), ranging from guo tie to wonton.

Referred to as jiao zi in Mandarin, or gow ji in Cantonese, these dumplings have a thin skin wrapper (dough) and are filled with a meat (and vegetable mixture).

The dumplings can be steamed, boiled or pan-fried.

Pan-fried dumplings are also known as "potstickers" and or guo tie or wor tip.

The same dumplings that are boiled in water are known as shui jiao in Mandarin or sui gow in Cantonese.

Symbolism

Dumplings can be shaped in numerous ways, but traditionally, it's shaped as an ingot (ancient Chinese money), which symbolizes wealth and prosperity.

Large families gather together to make lots of dumplings, signifying love, reunion and togetherness.

Why you'll love this recipe

This recipe uses lean ground turkey and transforms it into delicious, savoury morsels complimented with veggies.

It's perfectly balanced with chopped cabbage and mushrooms, which bulks up the filling.

Using a food processor to chop up the veggies speeds up the process.

I've got a few tips on ensuring a moist, juicy turkey dumpling filling.

Using store-bought dumpling wrappers makes it easy and convenient.

Ingredients you'll need

• Napa cabbage: is a Chinese cabbage with an oblong shape; or any cabbage, roughly chopped
• dried shiitake mushrooms: soaked overnight in a bowl of room temperature water, squeeze the mushrooms, and reserve the mushroom liquid; if you don't have shiitake mushrooms, you can use cremini mushrooms
• coarse salt: is a large-grained salt crystal, commonly used for pickling; for sprinkling over the chopped cabbage -- this helps to draw out excess moisture
• green onions: also known as scallions, chopped
• garlic: adds flavour and aroma
• ginger: adds flavour and aroma
• ground turkey: you can use fresh or defrosted; if your ground turkey is fresh, pop it into the freezer for about 15-30 minutes to further chill it -- this helps prevent the meat from warming up significantly while it is stirred
• sea salt: or kosher salt
• soy sauce: adds a salty flavour to the filling
• sesame oil: adds a little aroma to the turkey filling
• ground white pepper: you can substitute with black pepper
• round dumpling wrappers: be careful not to get wonton wrappers, which are thinner and square in shape
• black vinegar: (Chinkiang) is black vinegar made from fermented black glutinous rice and has a malty, slightly sweet, acidic flavour; if you don't have it, you can substitute with balsamic vinegar or rice vinegar
• sesame seeds: toasted, for garnishing the dipping sauce

You can get all these ingredients in Asian supermarkets.

How to make them

Make the turkey meat filling

Place the rough chopped cabbage into a food processor.

Give it a few pulses until the cabbage is finely chopped.

Transfer the finely chopped cabbage into a sieve or colander.

Sprinkle 1 teaspoon coarse sea salt over the cabbage and mix until incorporated. Let it sit for 10 minutes.

Place the rehydrated shiitake mushrooms, green onions, garlic, ginger in the food processor and pulse until finely chopped.

Transfer the mixture to a large bowl.

Gently squeeze the excess water from the cabbage and place into the bowl with the mushrooms. Set aside.

Add the ground turkey, salt, soy sauce, sesame oil, and white pepper to a large bowl (I used a stand mixer bowl with a paddle attachment).

With a pair of chopsticks, stir the meat mixture in one direction (or use a stand mixer with a paddle attachment and turn it on low speed).

Gradually add 1 tablespoon of reserved mushroom liquid (or water or poultry broth) to the meat mixture while the stirring (or the machine is running). Continue adding enough liquid (about 5-6 Tbsp) until the turkey meat is moist, but not watery.

Add the cabbage and mushroom mixture into the meat and continue stirring until incorporated.

Make the dumplings

Lightly grease a large platter with sesame oil or line a baking sheet with parchment paper.

Remove the dumpling wrappers onto a plate and cover with a damp cloth.

Have a small bowl of water ready.

Take 1 heaped teaspoon of filling and place it in the centre of the wrapper (Step 1 above).

Dip your finger in a little water and go around the edge of half of the dumpling wrapper (Step 2 above).

Fold in half and pinch to pleat the edges to seal the dumpling (see Steps 3-7 above).

Place onto the greased platter or baking sheet and continue with the remainder (Step 8 above).

2 ways to cook the dumplings

Boil:

Bring a large pot of water up to a boil.

Add the turkey dumplings to the water and give it a stir (so that they don't stick to each other).

Cook until the dumplings float, about 5-6 minutes.

Use a slotted spoon to remove the dumplings.

Serve hot with dipping sauce.

Pan-fry:

Heat up a large frying pan over medium heat.

Add 2 tablespoon of vegetable oil to the pan.

Arrange the dumplings onto the pan and pour in ½ C of water. Cover with a lid.

Bring it to a boil, and then remove the lid.

When the edge of the dumplings turn crisp and brown, use a spatula to remove the dumplings, about 5-10 minutes.

Serve immediately with dipping sauce.

Make the dipping sauce

Combine the black vinegar (Chinkiang), soy sauce, sesame oil in a small bowl and give it a stir.

Mix in green onions, a few slices ginger, sesame seeds, and serve with the turkey dumplings.

How to serve

Serve the Vegetable and Turkey Dumplings freshly made with the dipping sauce, or chili oil.

Enjoy a few as an appetizer or have a plateful for a meal.

Pair the dumplings with noodles, for our quintessential go-to meal.

How to store & reheat

Store cooked Vegetable and Turkey Dumplings in an airtight container in the fridge for up to 3 days.

To freeze, lay uncooked dumplings on a flat baking sheet, leaving space between dumplings and place into the freezer for about 1 hour.

Once frozen, transfer the dumplings to a freezer-safe bag and store in the freezer for up to 6 months.

To reheat the dumplings, prepare as per cooking method.

Expert tips & FAQs

Why is the meat stirred in one direction?

This motion helps the proteins in the meat bind and stick together, creating a filling that doesn't fall apart.

You can observe when you stir the meat, after a while, there will be long "strings" that appear.

Can you add water/broth to the meat mixture?

Yes, if you don't want to add the mushroom liquid, you can add water.

Adding liquid helps the turkey meat stay tender and juicy.

Why is the dumpling skin covered with a damp paper towel?

This helps to keep the skins from drying out, which can lead to the dough cracking.

Can I pleat the dumplings in a different manner?

Sure, there are many ways to pleat the dumplings.

For a simpler way, you can fold the dumpling wrapper in half, creating a half-moon shape.

Other recipes you may like

Be sure to check out these recipes:

Turkey Mapo Tofu

Peanut Tang Yuan (Glutinous Rice Balls)

Chinese Macau-Style Almond Mung Bean Cookies

Rose Siu Mai 燒賣 (Steamed Pork and Shrimp Dumplings)

Sheng Jian Bao 生煎包/Pan-Fried Pork Buns

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 9 votes

Vegetable and Turkey Dumplings with Black Vinegar Dipping Sauce

These Vegetable and Turkey Dumplings feature tender, juicy ground turkey, chopped shiitake mushrooms and cabbage encased in a dumpling skin, served with a black vinegar soy dipping sauce.

Prep Time1 hr

Cook Time10 mins

Total Time1 hr 10 mins

Course: Appetizer, Dim Sum, Main Course

Cuisine: Asian, Chinese

Servings: 10

Calories: 339kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Dumplings:

• 5 C (560g) Napa cabbage, roughly chopped
• 6-7 dried shiitake mushrooms soaked in water overnight, reserve mushroom liquid
• 1 teaspoon coarse salt
• 5 green onions chopped
• 4 cloves garlic
• 1 inch piece ginger
• 5-6 tablespoon reserved mushroom liquid or water, or poultry broth
• 1 lb ground turkey
• ½ teaspoon sea salt
• 1 tablespoon soy sauce
• 2 teaspoon sesame oil
• ¼ teaspoon ground white pepper
• 2 pkg (1 lb) round dumpling wrappers

Dipping sauce:

• 1 tablespoon black vinegar (Chinkiang)
• 2 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon green onions sliced
• few pieces ginger thinly sliced
• ¼ teaspoon sesame seeds

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Instructions

Make the turkey meat filling:

• Place the rough chopped cabbage into a food processor.
• Give it a few pulses until the cabbage is finely chopped.
• Transfer the finely chopped cabbage into a sieve or colander.
• Sprinkle 1 teaspoon coarse sea salt over the cabbage and mix until incorporated. Let it sit for 10 minutes.
• Place the rehydrated shiitake mushrooms, green onions, garlic, ginger in the food processor and pulse until finely chopped.
• Transfer the mixture to a large bowl.
• Gently squeeze the excess water from the cabbage and place into the bowl with the mushrooms. Set aside.
• Add the ground turkey, salt, soy sauce, sesame oil, and white pepper to a large bowl (I used a stand mixer bowl with a paddle attachment).
• With a pair of chopsticks, stir the meat mixture in one direction (or use a stand mixer with a paddle attachment and turn it on low speed).
• Gradually add 1 tablespoon of reserved mushroom liquid (or water or poultry broth) to the meat mixture while the stirring (or the machine is running). Continue adding enough liquid (about 5-6 Tbsp) until the turkey meat is moist, but not watery.
• Add the cabbage and mushroom mixture into the meat and continue stirring until incorporated.

Make the dumplings:

• Lightly grease a large platter with sesame oil or line a baking sheet with parchment paper.
• Remove the dumpling wrappers onto a plate and cover with a damp cloth or paper towel.
• Have a small bowl of water ready.
• Take 1 heaped teaspoon of filling and place it in the centre of the wrapper.
• Dip your finger in a little water and go around the edge of half of the dumpling wrapper.
• Fold in half and pinch to pleat the edges to seal the dumpling.
• Place onto the greased platter or baking sheet and continue with the remainder.

Cook the dumplings:

Boil:

• Bring a large pot of water up to a boil.
• Add the turkey dumplings to the water and give it a stir (so that they don't stick to each other).
• Cook until the dumplings float, about 5-6 minutes.
• Use a slotted spoon to remove the dumplings.
• Serve hot with dipping sauce.

Pan-fry:

• Heat up a large frying pan over medium heat.
• Add 2 tablespoon of vegetable oil to the pan.
• Arrange the dumplings onto the pan and pour in ½ C of water. Cover with a lid.
• Bring it to a boil, and then remove the lid.
• When the edge of the dumplings turn crisp and brown, use a spatula to remove the dumplings, about 5-10 minutes.
• Serve immediately with dipping sauce.

Make the dipping sauce:

• Combine the black vinegar (Chinkiang), soy sauce, sesame oil in a small bowl and give it a stir.
• Mix in green onions, a few slices ginger, sesame seeds, and serve with the turkey dumplings.

Notes

Yield: appx 60 dumplings

Nutrition

Calories: 339kcal | Carbohydrates: 55g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1067mg | Potassium: 344mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 4mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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