Ingredients
2
cups finely chopped Napa cabbage tops
1/4
teaspoon salt
1/4
lb lean (at least 93%) ground turkey
3
cloves garlic, finely chopped
1
scallion, thinly sliced
2
teaspoons packed brown sugar
1
teaspoon white miso paste (shiro miso)
1/2
to 1 teaspoon chili garlic paste
1/2
cup water
24
circular dumpling wrappers
2
teaspoons peanut oil
1/4
cup water
1/4
cup low-sodium soy sauce
3
tablespoons rice vinegar
2
tablespoons packed brown sugar
1
teaspoon fish sauce
1
teaspoon grated gingerroot
1
scallion, sliced diagonally
Preparation
In large bowl, mix cabbage and salt. Allow to rest 15 minutes. Place cabbage in strainer, and squeeze out excess water.
Meanwhile, beat Dipping Sauce ingredients in small bowl with whisk. Set aside.
In large bowl, mix turkey, garlic, scallion, 2 teaspoons brown sugar, the miso paste and chili garlic paste. Add drained cabbage, and stir mixture 2 to 3 minutes to soften cabbage and thoroughly combine filling ingredients.
Place 1/2 cup water in small bowl. Place 1 teaspoon turkey cabbage mixture in center of 1 dumpling wrapper. Using finger, moisten edge of half of the wrapper, and fold other half over filling. Seal by pinching edges together. If desired, press edges together with fork. Repeat until all wrappers are filled.
In 10-inch (regular, not nonstick) skillet, heat 1 teaspoon of the oil over medium heat until hot. Place half of the dumplings in skillet, and cook 3 minutes or until browned on one side. Turn and pour in 2 tablespoons water, and cover pan. Cook about 3 minutes or until all water evaporates and filling is thoroughly cooked. Gently remove from skillet using metal spatula. Repeat with other half of the dumplings, oil and water. Serve with dipping sauce.
