Let me tell you about one of my best friends, Christine. We met during our time as staff accountants and found out we were pretty much the same person. Christine shares my love of both food and cooking and she shared her homemade shrimp and turkey dumplings recipe with us!
It’s never a surprise that when we find an amazing recipe we cannot help to share it with one another. I got a text of the dumplings on Saturday that Christine made for dinner and by Wednesday she was over my apartment whipping them up. Usually on our dinner dates I supply the food and she brings the booze. I cook while Christine keeps my wine glass full; it’s the perfect set up. But this time was a little different; I made Christine do some of the hard work.
I have to warn you there are a lot of ingredients in this dish. But after making this dish the first time, we knew we would make it again. We squeezed out 46 dumplings. So if you happen to come over for dinner soon, you may be treated to a dumpling appetizer.
Homemade Shrimp and Turkey Dumplings
- ½ pound of ground turkey
- ½ pound of fresh shrimp (peeled and deveined)
- 1 tbsp. of sherry
- 1 tbsp. soy sauce
- 1 tbsp. of sugar
- ½ tsp. of ground ginger
- 2 cloves of minced garlic
- 1 tsp. of roasted red chili paste
- 2 Serrano peppers chopped finely
- ¾ cup of scallions
- 46 won ton skins
- 1 egg
- Salt and pepper for taste
Dumpling Dipping Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp honey
- 2 cloves garlic, crushed
- 1/8 tsp ground ginger
- 1 tsp sesame oil
- Mix the shrimp, ground turkey bowl until combined evenly.
- Add scallions, chile paste, garlic, ginger, sugar, soy sauce and sherry, salt and pepper and combine evenly.
- Cover the bowl and place in the fridge for at least 20-30 minuets
- Once the meat has marinated you can start assembling your dumplings. Place the won tons on a flat dry surface and beat one egg in a small bowl.
- Brush the edge of the won ton with egg and place a tsp. of the shrimp-turkey mixture in the middle for he won ton.
- Fold your won tons. Brian and I struggled with this. We had to consult Christine and Google. Whatever method you decide to use make sure they are sealed tightly on all sides so water doesn’t get in the middle.
- Bring a medium or large pot of salted water to a boil.
- Place 10-15 dumpling in the pot and cook for 2-3 minutes. Once the dumplings float to the top, you know they are ready.
- Remove and repeat until all the dumplings are done.
- For the dipping sauce, whisk together all ingredients and set aside.
- Serve dumplings hot with the dipping sauce.