PREP/COOK TIME: About 2 Hours
Makes 20 Dumplings

INGREDIENTS 

2 Cups – All Purpose Flour

2 Cups – Water

1 Lb – Ground Turkey, 85% Lean

1 Cup – Red Cabbage, Shredded

½ Cup – Carrots, Shredded

¼ Cup – Scallions, Stems Only, Chopped; Plus Leaves for Garnish

2 Cloves – Garlic, Finely Grated

½ Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

1 Tsp – Sesame Oil

1 Tbs – Kikkoman Naturally Brewed Soy Sauce

2 Tbs – Vegetable Oil

THE NITTY GRITTY

In a large bowl, add flour, making a well in the center; slowly add water until a smooth dough forms. Knead dough for two minutes; a ball. Cover bowl tightly with cling film, allowing dough to rest in a warm dry spot for at least 1 hour.

Meanwhile, in a large non-stick pan, heat 1 tbs of vegetable oil at medium high. Add cabbage, carrots and scallions; season with salt and pepper. Reduce heat to medium and cover. Sweat vegetables till tender and cabbage is reduced by almost half. Let cool before adding to ground turkey.

Clean pan and set aside to steam dumplings.

In another bowl, combine turkey, garlic, soy sauce, sesame oil and cooked/cooled vegetables.

On a lightly floured surface, roll dough out about 1/8” thick; cut 3” rounds using the mouth of a 1 cup measure and a paring knife. Fill rounds with about a tablespoon of filling in the center; fold over in half, pinching ends making to hold filling.

In the same pan, heat remaining tbs of vegetable oil on high. Add dumplings to pan, 10 at a time; cook on high for 1 minute.

Add remaining cup of water, cover and reduce heat to low; simmer for 10 minutes.

Transfer dumplings to tray; keep warm in a 250 degree oven to steam next batch.

Serve with more soy sauce for dipping.

Garnish with scallion leaves and, although entirely optional, I love a scattering of crushed red pepper for heat.

DECEMBER 11, 2018