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Debbie’s Dumplings

Makes 4 to 5 dozen; 16 to 20 appetizer servings

Notes: You can prepare through step 2 up to 12 hours ahead; cover and chill. To store up to 3 months, freeze until firm, about 2 hours, then pack airtight in bags. To speed up cooking, use two pans and cook two batches at a time.

Debbie’s Dumplings

James Carrier
 1 pound ground turkey
 1 large egg
 3/4 cup finely chopped fresh shiitake mushroom caps
 3/4 cup chopped napa cabbage
 1/2 cup chopped water chestnuts
 1/2 cup thinly sliced green onions
 1 tablespoon cornstarch
 2 teaspoons grated fresh ginger
  About 1/4 cup soy sauce
 1 tablespoon oyster sauce (or more soy sauce)
 2 tablespoons dry white wine or gin
 1/2 teaspoon salt
 1/2 teaspoon sugar
 1/4 teaspoon ground white pepper
  About 60 gyoza or potsticker wrappers (10 to 32 oz.; varies with thickness)
 3 to 6 tablespoons vegetable oil
  Rice vinegar
  Chili oil
Step 1

In a bowl, mix turkey, egg, mushrooms, cabbage, water chestnuts, green onions, cornstarch, ginger, 3 tablespoons soy sauce, oyster sauce, wine, salt, sugar, and pepper until well blended.

Step 2

To assemble each dumpling, fill a small bowl with water. Place one wrapper on a flat surface; cover remaining wrappers with plastic wrap to keep pliable. Place a scant tablespoon of filling in center of wrapper. With your fingers, moisten edge of wrapper all the way around with water, then bring opposite sides together over filling and pinch edges together only in the center. On front side of dumpling, make two pleats on each side of center, folding to the center, and press all edges to seal. Set dumpling, seam side up so dumpling sits flat, on a lightly floured baking sheet. Cover with plastic wrap while you fill remaining wrappers (see notes).

Step 3

To cook each batch, set a 10- to 12-inch nonstick frying pan over medium-high heat (see notes). When hot, coat pan bottom with 1 tablespoon vegetable oil. Set dumplings, seam up and slightly apart, in a single layer in pan. Cook until bottoms are golden brown, 3 to 5 minutes. Add 1/3 cup water, cover pan tightly, reduce heat to medium-low, and cook until filling is no longer pink in the center (cut to test), 3 to 6 minutes (10 to 11 minutes if frozen). Uncover and, if there is still liquid in pan, continue cooking over medium-high heat until the liquid has evaporated.

Step 4

Using a wide spatula, transfer dumplings to a heatproof platter. Serve, or cover and keep warm in a 200° oven. Repeat to cook remaining dumplings.

Step 5

Serve with soy sauce, rice vinegar, and chili oil for dipping.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 101Calories from Fat 36
% Daily Value *
Total Fat 4g7%

Saturated Fat 0.8g4%
Cholesterol 27mg9%
Sodium 384mg16%
Total Carbohydrate 9.3g4%

Dietary Fiber 0.1g1%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.