Chef Benny Doro

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0 Turkey,Chicken,Tuna or Pork Dumplings

Jul 02

100_0232 (768x1024)
Always a sure bet Asian dumplings. You can use pork, chicken, tuna any protein you like I had some leftover ground turkey so I used that and it worked out great.

Turkey,Chicken,Tuna or Pork Dumplings

On 02/07/2011 (Saturday) at 6:40 pm by Benny.
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  • Prep Time:
    20 min
  • Cook Time:
    15 min
  • Ready Time:
    35 min


4 servings


  • one pound ground turkey
  • 3 scallion rough chopped
  • large knob of ginger rough chopped
  • 3 cloves of garlic chopped
  • 1/2 cup soy sauce
  • teaspoon sesame oil
  • tablespoon rice wine vinegar
  • store bought round won ton skins

Dipping Sauce

  • equal parts light soy sauce and rice wine vinegar 1/2 cup of each
  • teaspoon sugar
  • few drops of sesame oil
  • fresh chopped chilies


Start by making the flavor paste that you will add to the ground turkey meat. Put all the ingredients into a food processor, scallions, ginger, garlic, soy etc and blitz until it is a paste. Now add that to your meat and mix well together. to do a taste test make a little meat ball out of it and fry it up. What you will taste is what will be inside of the wrapper and dipped in the sauce . You can make personal adjustments from there more garlic etc.

Prepare your sauce, mix all the ingredients together and set aside for the chilies to give up their flavor.

Now take one of your round won ton wrapper and put about 3/4 of a teaspoon in the middle. Now you can fold these up any way you like. I pushed the sides together to make these little packages but you can add a little water to the outside to act as glue. Bring one side over to the other so you have a little purse and seal with your fingers. I have included a photo of my tray of dumpling soldiers.

To cook use a bamboo steamer, spray a little oil on the bottom and stream them for about 12 min. At this point you can eat them or give them some texture by finishing them in a hot pan with some vegetable oil and frying one side until its golden brown as I have.

You can also skip the steaming part by putting them in a hot pan with vegetable oil, add a splash of water and cover once the the water is evaporated and the dumpling is golden brown they are ready about ten min.

Any that you have left over freeze on a tray they transfer to a bag you will always fresh dumplings.



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