dim sum for “white people” – Turkey & Pork Pyramid Dumplings

October 6, 2009

1 pack of 50 or more wonton wrappers (square)
1/3 lb ground turkey thigh meat
1/3 lb ground pork
1 green onion, sliced
4 cloves garlic, minced & mushed into a paste
1 T ginger, ground into a paste
1 carrot, grated finely
1/4 head fresh cabbage, sliced thinly, tossed in salt, let to sit for 15 min, rinsed & drained/squeezed dry
1/2 tsp five spice powder
1 tsp sugar
1/2 tsp salt
1 T sake
2 T soy sauce
2 tsp toasted sesame oil

Mix all ingredients, adding the liquids last. To assemble the pyramids, place 1 T of filling in the center of the wrapper. Spray the wrapper with water using a spray bottle, then lift up two corners next to each other and begin assembling the pyramid. Pinch to close, try not to include too much air.

Cook the same way as the pork & shrimp gyoza. OK to freeze as well.

Use the same dipping sauce as the shrimp & pork gyoza too.

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