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  • Korean Turkey Dumplings with Gochujang Dipping Sauce

    Ingredients

    • Ingredients
      Amount
    • Turkey, cooked, pulled or chopped
      2 cups
    • Napa cabbage, chopped
      1 cup
    • Water chestnuts, chopped
      ½ cup
    • Carrots, shredded
      1/3 cup
    • Green onion, sliced
      ¼ cup
    • Cilantro, fresh, minced
      ¼ cup
    • Soy sauce
      3 Tbsp.
    • Sugar
      1 Tbsp.
    • Dry sherry or rice wine
      3 Tbsp.
    • Sesame oil
      1 Tbsp.
    • Garlic, fresh, minced
      1 Tbsp.
    • Ginger, fresh, minced
      1 Tbsp.
    • Peanuts, chopped
      ¼ cup
    • Gochujang (Korean chili paste)
      1 Tbsp.

    • Ingredients
      Amount
    • Cornstarch (and more for flouring the wontons)
      2 Tbsp.
    • Water
      2 Tbsp.

    • Ingredients
      Amount
    • Wonton skins, round
      36 ea.

    Dipping Sauce

    • Ingredients
      Amount
    • Soy Sauce
      1/3 cup
    • Rice wine vinegar
      1/3 cup
    • Gochujang
      1 Tbsp.
    • Sesame oil
      1 Tbsp.
    • Garlic, minced
      2 cloves
    • Sugar
      1 Tbsp.
    • Ginger, finely grated
      1 Tbsp.
    • Scallion, finely minced
      1 Tbsp.

    Frying the Dumplings

    • Ingredients
      Amount
    • Oil (such as peanut, vegetable, or canola)
      1 Tbsp.
    • Water
      ½ cup

    Method

    1. In a large bowl, gently combine turkey, napa cabbage, water chestnuts, carrot, green onion, and cilantro. Add the soy sauce, sugar, sherry, sesame oil, garlic, ginger, optional peanuts and gochujang, and mix well.
    2. In a small bowl, mix together the corn starch and water. Set aside.
    3. Lay out the wontons wrappers, and using a pastry brush, brush the slurry mixture around the perimeter of each wrapper.
    4. Place 1 tablespoon of filling in the center of each wonton. Fold in half to form a half moon shape, and pinch the edges closed. Repeat with remaining skins and filling.
    5. If making in advance, place finished dumplings on a sheet pan lined with parchment paper sprinkled with a little more cornstarch to prevent sticking.
    6. Heat 1 tablespoon oil in a non-stick sauté pan. Add the dumplings and cook until lightly browned on one side, about 2 minutes.
    7. Add ½ cup water. Cover quickly and steam 4-5 minutes or until skins are slightly translucent.
    8. For the Dipping Sauce: stir together all ingredients, adding more gochujang to achieve desired spice level. Serve with the hot dumplings.