If you had told me to make dumplings with leftover turkey meat five years ago, I would have laughed out loud and thought you were crazy. If I told my mom about this idea, she would not approve of it. In my parents’ mind (and according to what I was told growing up), you should always use fresh homemade dough and a juicy filling to make proper dumplings. After living in the US and trying out numerous American Chinese dishes that I’d never heard of, my attitude towards dumplings has relaxed quite a lot. First of all, I realized that store-bought wrappers are not that evil! Running a business myself, I can sympathize with those who don’t have much time to cook. Second, I think cooking is supposed to be fun. Everything is possible as long as the result is delicious. If Thanksgiving leftovers make tasty dumplings, I don’t care if the ingredients are “politically correct” in my parents’ eyes. So, here I am. Born and raised in China and only been in the US for 5 years, I’m making dumplings using leftover turkey, squash casserole, and cranberry sauce! None of these were things I’d even eaten back in China, but now I enjoy them a lot.
Turkey dumplings using Thanksgiving leftovers
The beauty of these turkey dumplings is, they use a LOT of your Thanksgiving leftovers and they allow you to create something that’s entirely different. On the other hand, the recipe is very flexible and forgiving. If you simply want to use your leftover rotisserie chicken to make these dumplings, it’s totally fine. The best of all, these dumplings are juicy and taste fresh. I’ve seen a lot of leftover turkey dumpling recipes. They look so dry! In this recipe I used mashed squash and sauteed spinach to increase the moisture in the dumpling filling, so the results are superb.
How to make the filling
The turkey filling prep consists of three steps: (1) Make the base You can use roasted squash, mashed potato, or sweet potato casserole. I mix it with butter, broth, and spices to create a base that binds everything together. Not only does it increase the moisture of the dumplings, it makes wrapping them very easy. If you have leftover gravy, turkey drippings, or those gelatinous pieces from chilling leftover turkey (or chicken), throw some into the base as well! It adds a great taste and makes the filling juicy. It adds color, nutrition, and moisture to the filling. Be sure to chop the turkey into small pieces, so it creates a smooth mouthfeel.
How to wrap dumplings
There are so many ways to wrap dumplings. In this recipe I used one of the most popular methods – creating the pleats on one side of the dumpling. All you need to do is:
Wet the edge of the dumpling wrapper using your finger. Place 1 to 1 1/2 tablespoons of filling onto the center of the dumpling wrapper. Shape it into an oval shape. Pinch together the wrapper at one tapered end of the filling. Fold the rest of the wrapper towards the pinched end, one side at a time, so it forms the pleats (see the pictures below). Once the dumpling is sealed, use your fingers to press the pleats so it seals tightly. Set it aside and work on the rest of the dumplings.
For the traditional folding method, watch this video.
How to cook the dumplings
The recipe below shows how to fry the dumplings, but you can steam them as well. Different from a lot of traditional Chinese dumplings that use an uncooked filling, these dumplings use leftovers that are already cooked. So you only need to make sure the wrappers get cooked. If you’re frying the dumplings:
Heat the oil until hot. Add the dumplings. Pour in water and cover to steam the dumplings. Once the skin turns semi-transparent, it means the dumplings are cooked. If the bottom of the dumplings is still pale, uncover the pan and cook the dumplings until the bottom turns golden brown.
Note, the more oil you use, the crispier the dumplings will turn out. If you want a healthier result, you can either steam the dumplings (no oil required), or you can use a nonstick pan with very little oil. A cast iron or carbon steel pan will create crispy dumplings, but you will need to use enough oil to cover the pan to prevent sticking. In this case, it’s very important that you do not move the dumplings once you add them to the pan. The dumplings will stick to the pan when they are raw. But once the bottom turns golden, you can easily release the dumplings using a sharp wok spatula.
Dipping sauce
We tried various dipping sauces, including the traditional types. In the end, we found that a fruity sweet and sour sauce works best with these dumplings. You can either use your leftover cranberry sauce or cranberry relish. You can also use one part strawberry jam mixed with one part apple cider vinegar. These dumplings work with leftover gravy, too, if you prefer a more savory taste.
More Thanksgiving recipes
Thanksgiving Leftover Curry Puffs Easy Milk Bread Rolls Sticky Rice Stuffing (A Chinese-Inspired Thanksgiving Recipe) Curried Vegan Green Bean Casserole Roasted Kabocha Squash Soup
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
