I used up leftover turkey from Christmas! Yay.
I made at least 5 different meals with turkey.
Well, it actually is my goal each time I roast a turkey: to eat every bit of turkey.
I've saved turkey bones too. I make a very tasty soup with it. I'll post a soup recipe soon.
After a big Christmas luncheon, I got too lazy to make pierogie dough, and yes, that is why I ended up using dumpling skin that was sleeping in the freezer instead.
If you are willing to make pierogie dough, by all means, go for it.
I would say that it is a great idea. :)
I would say that it is a great idea. :)
You can see the pierogie dough recipe here:
However, if you don't have time or energy, it is also okay.
You can substitute it with round dumpling skin.
Normally, when you make dumplings the ingredients of the filling is to hold together, aren't they?
It's probably thanks to the raw ground meat that is kind of sticky.
So, this turkey dumpling is not an usual case, because once-roasted turkey doesn't hold together.
Don't worry. Where there is a will, there's a way. Or, in other words, if you have a will to make pot stickers with non-sticky.
Are you wondering how?
The secret(?) ingredient to hold turkey is "mashed potato"
Here goes a very easy "leftover turkey dumpling" recipe.
Ingredients
300g (10 oz) roasted turkey (leftover)
1 cup mashed potato (leftover)
1 package round dumpling skins
1/2 zucchini
1 small onion
2-3 Tablespoon fresh chives or scallion, chopped
salt
vinegar
for sauce: 1/4 cup soy sauce + 1/4 cup white vinegar
1 cup mashed potato (leftover)
1 package round dumpling skins
1/2 zucchini
1 small onion
2-3 Tablespoon fresh chives or scallion, chopped
salt
vinegar
for sauce: 1/4 cup soy sauce + 1/4 cup white vinegar
How to make:
1. Chop turkey, and chop onion and chives.
2. In a large bowl, mix together turkey, scallions, onion, and mashed potato until well combined. Season with salt.
3. Use finger to moisten edge of dumpling skin with water.
4. Place about 1-2 teaspoons filling in the center of a dumpling skin.
5. Fold skin over filling to form a half-moon shape.
Press edges to seal.
6. Place on prepared plates.
Repeat with remaining filling and dumpling skins.
7. Boil the pot stickers in a large pot of water. Don't overcrowd the
pot.
They are done
when they float to the top (about 2-3 minutes).
8. Fry pot stickers in a lightly oiled pan, until lightly crispy.
9. Now pot stickers are ready to be eaten :)
Make dipping sauce. Mix soy sauce with white vinegar according to your palate.
Serve warm pot stickers with sauce.
It's very easy to make.
Bon Appétit!
Easy Dumpling with Leftover Turkey
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