Turkey Pork & Chinese Chive Dumplings || Gracefult Kitchen

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Turkey Pork & Chinese Chive Dumplings

Pork

Dumplings have become as common a food as any beloved traditional Chinese dish. Serve with Shanxi mature vinegar—or gyoza, teriyaki or soy sauce—for dipping. Add some chile crisp for a little heat if you like.

Ingredients

8 ounces ground pork
8 ounces ground turkey
6 tablespoons finely chopped Chinese chives (see Note)
¾ cup finely chopped water chestnuts
3 tablespoons oyster sauce
1½ teaspoons toasted sesame oil
1 teaspoon dark soy sauce (see Note)
¾ teaspoon reduced-sodium soy sauce
¾ teaspoon Shaoxing rice wine
⅛ teaspoon ground ginger
⅛ teaspoon MSG (see Note)
⅛ teaspoon ground pepper
1 14-ounce package round Shanghai-style or yellow dumpling wrappers, thawed if frozen (see Note)
6 tablespoons neutral oil, such as canola or avocado

Description

Combine 8 ounces of pork, 8 ounces turkey, 6 tablespoons chives and ¾ cup water chestnuts in a large bowl; mix well. Add 3 tablespoons oyster sauce, 1½ teaspoons sesame oil, 1 teaspoon dark soy sauce, ¾ teaspoon soy sauce, ¾ teaspoon Shaoxing, ⅛ teaspoon ginger, ⅛ teaspoon MSG and ⅛ teaspoon pepper; mix well to incorporate the seasoning. Cover and refrigerate for 6 hours or up to 3 days.
When you're ready to wrap, get out the pork mixture and 14 ounces of dumpling wrappers and fill a small bowl with water. Line a baking sheet with parchment paper or wax paper. (If using parchment paper, sprinkle it with flour.)
Place 1 heaping teaspoon of filling in the middle of a dumpling wrapper. Wet a finger with water and run it around the inside edges of the wrapper. Press the edges together to seal. No need to pleat with this cheat! Be careful not to overstuff to avoid tearing the wrapper or having the dumplings burst. Set the dumpling on the prepared baking sheet and cover with a clean kitchen towel to prevent it from drying. Repeat to make 48 dumplings. (If you plan to freeze them, place the filled dumplings on a large floured baking sheet. Take care that they do not overlap too much, lest they stick to one another. Once frozen, transfer to an airtight container and freeze for up to 10 months. Proceed with Step 4; no thawing needed.)
To cook dumplings: Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Carefully add 8 dumplings. Cook, flipping once, until browned, 1 to 2 minutes per side. Add water to the pan, filling to halfway the height of the dumplings (about 1 cup). Increase heat to medium-high, partially cover the pan and cook until the water has nearly evaporated, about 5 minutes. Uncover and continue cooking until the water has completely evaporated. Reduce heat to medium and cook, flipping once or twice, until the dumplings are dry and crispy, 2 to 3 minutes more. Transfer to a platter and repeat to cook the remaining dumplings.