Turkey dumplings (A Thanksgiving Leftover Recipe)

Prepare ahead

1. Thaw the dumpling wrappers overnight in the fridge or 30 minutes at room temperature.

Make the base

1. Combine the squash, butter, chicken broth, leftover gravy (or turkey dripping) if using, black pepper, nutmeg, and cardamon in a medium size bowl. Smash everything together and mix well with a spatula.

Cook spinach

1. Heat the oil in a medium-sized skillet over medium heat until hot. Add the garlic. Cook and stir to release the fragrance, 30 seconds or so.
2. Add the spinach. Cook, stirring occasionally, until the spinach is cooked through and all the liquid evaporates. Let cool for a few minutes.
3. Transfer the cooked spinach to a cutting board. Finely chop it into small bits.

Assemble

1. Add the cut spinach, turkey, and salt into the bowl with the mashed squash. Stir to mix well. Taste the mixture. It should taste slightly salty. Add more salt if needed. The texture should be similar to or slightly thicker than mashed potatoes - you should be able to shape it but it shouldn’t be too dry. Add a bit more broth if and mix it again if the mixture is too dry.
2. To set up your dumpling station, prepare a small bowl of water, the thawed wrappers, the bowl of dumpling filling, and a tray for the completed dumplings. Also, to prevent the wrappers and dumplings from drying out, wet a few layers of paper towel (or cheesecloth), and squeeze out the excess water. Loosely cover the wrappers and assembled dumplings.
3. Wrap the dumplings one by one. Wet the edge of a dumpling wrapper using your finger. Place 1 to 1 1/2 tablespoons of filling onto the center of the dumpling wrapper. Shape it into an oval shape. Pinch together the wrapper at one of the tapered ends of the filling. Fold the rest of the wrapper towards the pinched end, one side at a time, so it forms pleats (see the pictures in the blog post above or watch this video). Once the dumpling is sealed, use your fingers to press the pleats so it seals tightly. Set it aside and work on the rest of the dumplings.

Cook

1. Add 2 to 3 tablespoons of oil to a nonstick pan (or use a carbon steel or cast iron pan with more oil). Heat over medium heat until hot. Add the dumplings. You might need to cook the dumplings in batches depending on the size of your pan.
2. Pour in 1/4 cup water and cover the pan immediately. Let steam for 3 minutes, or until the dumpling wrapper turns semi transparent. Uncover the pan and check the bottom of the dumplings. If the bottom hasn’t browned, let cook for another minute or so, until the bottom turns golden brown. Transfer the dumplings to a plate.

Serve

1. Serve the dumplings as a snack, appetizer, or main dish with leftover cranberry sauce or cranberry relish.

Store

1. You can store the uncooked dumplings in an airtight container in the fridge for one day or in the freezer for up to a month. To cook the frozen dumplings, use the same method given in the recipe, but cook them covered for a longer time (6 minutes or so). For the cooked dumplings, you can store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan with oil for a crispier result.