Kimchi Turkey Dumplings

There is some sort of comfort in a small filled packets, be it ravioli, pot stickers, goyza,  bao, samosas – well in short all dumplings out there.  I love the act of rolling the dough and making them, as well as shaping them up.  I am not anywhere close to being an expert with the shaping of the dumplings, but the act of it always relaxes me.  I usually make a station and sit in front of the TV, hot cup of tea and go at it.  This time I decided to try and add kimchi to the meat, have always been interested in what it might taste like.  I don’t eat pork but have found recipes and read recipes with pork and kimchi dumpling.  I made this on the Chinese NYE, as they say eating them brings good fortune in the coming year.  We all know that we can use some good fortune in our lives.  This recipe includes turkey and I used one that was 7% fat turkey.  I wanted to make sure there was some fat in it to make the dumplings tastier.  Here is the recipe for it –


  • 1 lb. ground turkey (like I said earlier I used one that had 7% fat to it, use your choice of meat here)
  • 1 cup of Kimchi
  • 1 large egg
  • 1 heaping tbsp. of garlic
  • 1 heaping tbsp. of garlic
  • 2 tsp of crushed red pepper flakes
  • ½ cup chopped green onions (both green and white part)
  • ¼ cup chopped cilantro (I love cilantro and I used both the stems and leaves, just make sure you wash it good)
  • Salt and pepper to taste
  • 2 packets of wonton skins (this will give you around 55 wontons, if you don’t go crazy with the filling like I do)


Add all the ingredients in a food processor, not the wonton skins please.  And blend it until the mixture becomes really sticky here.  I prefer to marinate the meat overnight, the flavor is good and better this way.  If short on time a couple of hours should do well.  I always taste the meat before filling the dumplings to make sure the seasoning is right.  No I don’t eat it raw; I make it in a meatball and make sure it is to my taste.  This is a good idea with any ground meat related dishes; the salt is always off for me. 

Once the meat has marinated, make sure it is still cold.  I set up my station with a bowl of water, the won-ton skins with damp paper towel on top of it and the filling.  Here is an YouTube video on different folds – 7 different ways to wrap a dumpling, I keep mine very simple.  I fold mine diagonally, add water and make sure they are closed properly. Here is a video from YouTube on how you can pan fry the dumplings.  

You can always freeze these as well, put the dumplings in a tray and put it in the freezer until they freeze.  Gather them up and then freeze it in a Ziploc bag.  Just make sure you have them frozen separated before you add them to a Ziploc or else they will all stick to each other.  

Found this great article posted by David Chang (Chef crush!!!) on Facebook, very informative – The Guide to Chinese Dumplings 

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