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Nutritional Info
  • Servings Per Recipe: 150
  • Amount Per Serving
  • Calories: 39.6
  • Total Fat: 1.1 g
  • Cholesterol: 7.1 mg
  • Sodium: 92.7 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Steamed Pork and Turkey Dumplings calories by ingredient
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Steamed Pork and Turkey Dumplings

Submitted by: LEXIBELLE715

Introduction

WARNING: This recipe, as is, makes approximately 144 dumplings.

Yummy, healthy, steamed dumplings, just like the Asian restaurants make (well, almost).

You will need some sort of 'steamer' to cook these. I used a metal, multi-layer steamer I purchased through a local Asian grocery store.
WARNING: This recipe, as is, makes approximately 144 dumplings.

Yummy, healthy, steamed dumplings, just like the Asian restaurants make (well, almost).

You will need some sort of 'steamer' to cook these. I used a metal, multi-layer steamer I purchased through a local Asian grocery store.

Number of Servings: 150

Ingredients

    1lb Ground Pork
    1lb Ground Turkey
    1lb Shredded Napa Cabbage (approximately half a large head), also set aside several of the outer wilted leaves to line the bottom of your steamer.
    2 TBS grated fresh ginger
    2 TBS Low-sodium/lite soy sauce
    2 Scallions, chopped (or 1/2 small onion)
    2 TBS Water
    2 TBS Sweet Cooking Rice Wine
    4 tsp Sesame Oil
    2 tsp Salt
    1 package round Gyoza wrappers
    1 cup warm water

Directions

1. Set wrappers aside.

2. Combine all remaining ingredients in a large bowl and mix thoroughly, making sure the egg yolk has broken and spread.

3. Transfer mixture into a food processor (may need to do in two batches) and pulse/blend until all ingredients are well combined and the mixture has a smooth texture. Transfer back into bowl.

4. Place one Gyoza wrapper on a clean dry surface.

5. Using your finger or a small brush, wet the outer edge of the wrapper with water.

6. Place approximately 1 TBS of the mixture into the center of the wrapper.

7. Fold the wrapper over, beginning on the sides, pinch the edges together, moving the mixture into the 'middle'. If the wrapper is overflowing too much, remove a bit of the mixture. Set on a plate.
NOTE: This step will take some trial and error until you get the right amount into the wrapper AND get your folding down pat. You may also 'crimp' the edge to give it a nice 'ruffled' look, or just press harder with your fingers to make little indentations. Repeat this process until the desired number of dumplings have been made.

8. Place left over cabbage leaves into the bottom of your steamer tray. Place assembled dumplings on top of leaves, making sure the dumplings aren't touching each other. Repeat process with other layers of the steamer.

9. Steam until dumplings are cooked through - approximately 10 to 20 minutes.

Can be served with dipping sauce of your choice.

Makes approximately 150 dumplings.
(NOTE: I don't have an exact count - I made about 40 and still have 3/4 of my mixture left, so I gave a best, guess estimate).

Number of Servings: 150

Recipe submitted by SparkPeople user LEXIBELLE715.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Very yummy recipe!! thank you for sharing - 6/29/09

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  • Looking at how much this recipe makes, I subbed all pork and cut the recipe in half. Delicious! Just the right amount of ginger and soy and the cabbage adds bulk w/out adding any flavor! Love this, I will definitely make this again! Also, I'm going to boil it, I think, too much trouble to steam it! - 12/4/11

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