1 lb ground turkey meat
1/2 block firm tofu (optional)
1 package wonton/eggroll skins
sesame seed oil
Bragg’s Amino Acids (or soy sauce)
lemon or lime
Cock Sauce (aka Sriracha)
peanut or canola oil
seasoning: salt, pepper, you can also add curry powder, cumin, thyme, whatever you like
In a mixing bowl grate a carrot and a zucchini. Add a chopped onion and a clove of garlic. Add ground turkey, tofu (pat dry with a paper towel first to rid of excess water), an egg yolk (save the egg white), a good dollop of sesame oil, season with salt/pepper etc.
Mush together with your hands or some utensil if you’re anal.
Scoop a spoonful of the meat mixture into the center of a dumpling skin. Wet the edges with the egg white and pinch it closed either into a triangle, some fancy dooda, or go crazy and make some other weird shapes. If meat oozes out the edges, you’re adding too much meat.
Heat a skillet with a couple dollops of either peanut or canola oil over medium heat. Drop in some dumplings and turn over after a few minutes to brown on both sides. Test one to make sure it’s cooked in the middle. Get a platter with a paper towel on it to put the cooked dumplings on.
For dipping sauces we like Bragg’s Amino Acids (or soy sauce) with some lemon or lime juice squeezed in and some chopped scallions. Or dip your dumpling in Cock Sauce if you like to spice it up. Another great dipping option is Hilda’s Peanut Sauce (sweetened peanut butter, fresh lemon juice, sweet Indonesian soy sauce, water, and Sambal mixed over heat to taste).
Eat them all.
#dumplings #mysecretrecipe #EatThemAll