Turkey Leftover Post 3: It’s Dumpling Time

Homemade Gyoza
Homemade Gyoza

Okay, last one I swear.  It’s just having to eat the same thing four days in a row really gets my creativity going.  So in this post for Thanksgiving turkey leftovers, we’re going to make

Homemade Dumplings with Leftover Turkey

So, I’ve got a rule when it comes to creating turkey day leftovers dishes: escape the traditional Thansgiving flavors.  On days four through twenty of Turkey Day leftover eating, the problem isn’t that we don’t love turkey, mashed potatoes, gravy, etc.  We all still do!  The problem is eating the same thing from November 25th to December 25th is boring!!!

So, we are taking Turkey to the Orient with this recipe.  It’s just a simple dumpling recipe using storebought gyoza or wonton wraps.  No fuss, no muss.  Just a delicious turkey dish completely different than what you’ve been eating!

Making Turkey Dumplings from Turkey Leftovers

This recipe is easy, but I’m not going to lie.  Making the dumplings takes a little time.  Hopefully, you have a little family good will left and can talk the fam into helping you roll the dumplings.  Once that’s over, just steam or pan fry them, dip them in some soy and boom! you have a delicious dinner.

You will need:

  • 4 tablespoons of broth
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon tahini
  • 1 tablespoon garlic powder
  • 1 tablespoon sugar
  • leftover turkey
  • 1 tablespoon corn starch
  • 1 egg
  • gyoza or wonton wraps
  • Oil for pan frying (you can steam if you prefer)
  • Extra soy sauce for dipping

Okay, first thing to do is prepare the sauce you are going to cook the turkey in.  Mix the broth, soy sauce, tahini, garlic powder, and sugar in a bowl.  If that doesn’t look like enough to cover the turkey, double the recipe.

Next, break the turkey into small pieces.  You can shred it or dice it, but remember, this mixture will go inside dumplings, so keep it small.

In a skillet over medium-high heat, add the sauce and let it start to get warm, maybe 2 minutes.  Then add the turkey and stir until it gets warm.  If there is a lot of liquid left, mix the cornstarch in a bowl with 2 tablespoons of water.  Add to the skillet and stir until the sauce thickens.

Next, beat the egg in a bowl with a tablespoon of water to make an egg wash. This will be the glue that holds the wraps together.  Lay out the won ton wraps in a line.   Put about a teaspoonful of mixture in the middle of each wrap, then come back and brush the egg wash on two edges of the wonton wraps.  Finally, fold each wrap in half to close.

Lastly, heat about 2 tablespoons of oil in a pan and fry the gyoza two minutes per side in small batches.  Add more oil as needed.

Serve with soy sauce to dip and enjoy!

Thanks to WordRidden for the picture.

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