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Vegetable and Turkey Dumplings with Black Vinegar Dipping Sauce
5 from 27 votes

Vegetable and Turkey Dumplings with Black Vinegar Dipping Sauce

Vegetable and Turkey Dumplings combine finely chopped napa cabbage, shiitake mushrooms, and seasoned ground turkey wrapped in thin dumpling wrappers. The filling blends savory and aromatic ingredients, complemented by a tangy black vinegar dipping sauce with soy, sesame oil, and ginger for a balanced flavor.

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 339 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Asian, Chinese

Ingredients

Dumplings:
  • 5 C Napa cabbage 560g, roughly chopped
  • 6-7 dried shiitake mushrooms soaked in water overnight, reserve mushroom liquid
  • 1 teaspoon salt coarse
  • 5 green onions chopped
  • 4 cloves garlic
  • 1 inch ginger piece
  • 5-6 tablespoon mushroom liquid or water, or poultry broth, reserved from rehydrated mushrooms
  • 1 lb ground turkey
  • ½ teaspoon salt sea salt
  • 1 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • ¼ teaspoon ground white pepper
  • 2 pkg dumpling wrappers round, 1 lb
Dipping sauce:
  • 1 tablespoon black vinegar Chinkiang
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil toasted
  • 1 teaspoon green onions sliced
  • few pieces ginger thinly sliced
  • ¼ teaspoon sesame seeds

Instructions

Make the turkey meat filling:
    Cup of Yum
  1. Place the rough chopped cabbage into a food processor.
  2. Give it a few pulses until the cabbage is finely chopped.
  3. Transfer the finely chopped cabbage into a sieve or colander.
  4. Sprinkle 1 teaspoon coarse sea salt over the cabbage and mix until incorporated. Let it sit for 10 minutes.
  5. Place the rehydrated shiitake mushrooms, green onions, garlic, ginger in the food processor and pulse until finely chopped.
  6. Transfer the mixture to a large bowl.
  7. Gently squeeze the excess water from the cabbage and place into the bowl with the mushrooms. Set aside.
  8. Add the ground turkey, salt, soy sauce, sesame oil, and white pepper to a large bowl (I used a stand mixer bowl with a paddle attachment).
  9. With a pair of chopsticks, stir the meat mixture in one direction (or use a stand mixer with a paddle attachment and turn it on low speed).
  10. Gradually add 1 tablespoon of reserved mushroom liquid (or water or poultry broth) to the meat mixture while the stirring (or the machine is running). Continue adding enough liquid (about 5-6 Tbsp) until the turkey meat is moist, but not watery.
  11. Add the cabbage and mushroom mixture into the meat and continue stirring until incorporated.
Make the dumplings:
  1. Lightly grease a large platter with sesame oil or line a baking sheet with parchment paper.
  2. Remove the dumpling wrappers onto a plate and cover with a damp cloth or paper towel.
  3. Have a small bowl of water ready.
  4. Take 1 heaped teaspoon of filling and place it in the centre of the wrapper.
  5. Dip your finger in a little water and go around the edge of half of the dumpling wrapper.
  6. Fold in half and pinch to pleat the edges to seal the dumpling.
  7. Place onto the greased platter or baking sheet and continue with the remainder.
Cook the dumplings:
Boil:
  1. Bring a large pot of water up to a boil.
  2. Add the turkey dumplings to the water and give it a stir (so that they don't stick to each other).
  3. Cook until the dumplings float, about 5-6 minutes.
  4. Use a slotted spoon to remove the dumplings.
  5. Serve hot with dipping sauce.
Pan-fry:
  1. Heat up a large frying pan over medium heat.
  2. Add 2 tablespoon of vegetable oil to the pan.
  3. Arrange the dumplings onto the pan and pour in ½ C of water. Cover with a lid.
  4. Bring it to a boil, and then remove the lid.
  5. When the edge of the dumplings turn crisp and brown, use a spatula to remove the dumplings, about 5-10 minutes.
  6. Serve immediately with dipping sauce.
Make the dipping sauce:
  1. Combine the black vinegar (Chinkiang), soy sauce, sesame oil in a small bowl and give it a stir.
  2. Mix in green onions, a few slices ginger, sesame seeds, and serve with the turkey dumplings.

Notes

  • This recipe yields approximately 60 dumplings, suitable for sharing or freezing.
  • Drain excess moisture from the napa cabbage after salting to prevent soggy filling.
  • The dipping sauce combines black vinegar, soy, toasted sesame oil, ginger, and sesame seeds for balanced acidity and aroma.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 55g (18%) Protein 21g (42%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 33mg (11%) Sodium 1067mg (44%) Potassium 344mg (7%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 214IU (4%) Vitamin C 12mg (13%) Calcium 83mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 55g 18%
Protein 21g 42%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 1067mg 44%
Potassium 344mg 7%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 214IU 4%
Vitamin C 12mg 13%
Calcium 83mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.