Turkey Rice Paper Dumplings with Cranberry Dipping Sauce
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
AppetizerMain Ingredient
PoultryOccasion
HolidaysIngredients
For the Dumplings
- 1 tbsp olive oil
- 1 (12-ounce) bag vegetable slaw
- 2 cups finely shredded cooked turkey
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced or grated
- 2 tbsp San-J Tamari Soy Sauce
- 1 tsp sesame oil
- 12 (8-9 inch) rice paper wrappers (each dumpling will be double-wrapped)
- vegetable oil for frying
- 2 green onions, thinly sliced
For the Dipping Sauce:
- 6 tbsp jellied cranberry sauce
- 1 tbsp San-J Tamari Soy Sauce
- 1 1/2 tsp rice vinegar
- 1 tsp grated fresh ginger
Directions
For the Dumplings
- Heat olive oil in a large skillet over medium-high heat. Add the vegetable slaw and cook for 2 minutes, stirring occasionally. Add the turkey, ginger, garlic, San-J Organic Tamari, and sesame oil. Cook for 1-2 minutes or until heated through and the slaw is crisp tender.
- Dip one rice paper wrapper in cold water for a few seconds until pliable and place on a damp surface. Add a spoonful of filling in the center of the wrapper. Starting at the bottom, fold the rice paper wrapper over the filling, then the top over, and finally the sides, making a rectangle.
- Now create a double wrapping for that same dumpling: Dip a second wrapper in water, place on a damp surface and fold over in the same manner, double wrapping the dumpling. Repeat with remaining wrappers and filling.
- Pour enough vegetable oil to come up about ¼ inch in a skillet. Heat over medium-high heat. Fry the dumplings a few minutes on each side until golden brown. Garnish with green onions and serve with dipping sauce.
For the Dipping Sauce
- Stir all sauce ingredients together until smooth.
