Turkey Steamed Chinese Dumplings are a fun twist on traditional Chinese crystal skin dumplings like Fun Guo (pork) and Har Gow (prawn). With added cranberries, they’re ideal for something a little different around the holidays or Christmas but equally great for a dim sum feast at any time of year!
Boil the kettle and cover 10g Chinese Dried Mushroom with boiling water in a small bowl. Set aside to soak.
Add 220g Ground Turkey to a mixing bowl along with 1 tsp Baking Powder, 1 tbsp Sugar, 1 tbsp Light Soy, 1 tbsp Sesame Oil, 1 tbsp Vegetable Oil, ¼ tsp White Pepper, 1 tbsp Shaoxing Rice Wine, 2 tbsp Cold Water and 2 tbsp Cornflour.
Add 2 tbsp of the water from the soaking mushrooms to the filling bowl. Drain the mushrooms and squeeze out any excess liquid. Finely chop the mushrooms.
Add them to the turkey and stir until everything is thoroughly combined.
Stir in 20g Dried Cranberries. Set aside in the fridge whilst making the dough.
PREPARE THE DOUGH
Sieve 90g Wheat Starch, 60g Tapioca Flour, 60g Cornflour, 1.5 tsp Sugar and 1 tsp Fine Salt into a medium bowl.
Add 180g Boiling Water. Mix quickly for only 20 seconds then cover the bowl and leave for 3 minutes. This 'cooks' the flour.
Add 1 tbsp Vegetable Oil to the dough and knead until very smooth. This doesn't take long at all. And it goes VERY smooth.
Divide the dough into thirds. Roll each chunk into a thick sausage and then divide each sausage into 8 equal pieces. (you will need to adjust this is you have adjusted the number of servings in this recipe from 30). You should end up with 24 pieces in total. You will use offcuts to make the remaining dumplings.
Keep the dough balls in a plastic bag with the top kept tightly wound or Tupperware container with a lid to stop them from drying out.
ASSEMBLE THE DUMPLINGS
Assemble the turkey mix, dough pieces, rolling pin, board and cookie cutter in one place.
Roll out one of the dough balls to about 0.5mm thick. Keep turning and flipping the dough to prevent it sticking. Do not use flour or oil on the board,
Cut out a round with a smooth edged 3 inch cookie cutter.
Squeeze the cuttings together and place back in the plastic bag or tub with the rest of the dough.
Pick up the dough round and add about a teaspoon of filling.
Fold the dough in half to form a half moon. Pinch the dough together only at the very top edge.
Use your thumb to push one loose side into the middle. It will naturally form 2 new edges.
Pinch each of those edges together to fully seal.
Repeat with the other open side. You may need to poke the filling back in a little if it has started to creep out.
Place the folded dumpling onto a tray and continue to repeat with the other balls of dough.
There should be some filling left so squeeze together all the off cuts and roll them out to form as many extra dumplings as you can get. You should make roughly a further 6.
TO STEAM THE DUMPLINGS:
To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.