Turkey Potstickers (or Dumplings)

 

The Turkey Potsticker....just kidding
Tonight, Covey pushed their stool over to the counter and climbed up all by himself,
I quickly grabbed my camera to catch his happy face- he was very proud of himself!
I love to go to garage sales and thrift shops. I am always finding great treasures- sometimes clothes, good books, kitchenware, toys or house decor. In all honesty, I find too much when I go. I need nothing, but I still go because I always end up with something sweet. Last weekend, the four of us went to a few garage sales. Besides my composter I am completely stoked on, I also found a couple cookbooks I’m really excited about.
One of these is a Thai cookbook. I love Thai food. I make pad thai and curry a lot. I love that most Thai food is already gluten-free and dairy-free. This makes it easy. I also love the flavors and aroma from cooking it. For all my love for Thai food, I don’t actually own a cookbook. The pad thai I make originated from a Weight Watcher’s recipe that I then modified for Rylee back when he tolerated soy and seafood. The curry recipe I came up with was a combination of following the directions on a curry container and talking to the owner of our local Thai grocery store and others. So, as you can see, I did actually need this cookbook (right?). I cannot wait to make some of the recipes in there and modify others. I am trying to make cooking more of a passion of mine, but baking always wiggles its way in first. This cookbook; however, actually inspires me.
Tonight, I found a dumpling recipe. The filling was not worth modifying for Ry, instead I came up with my own. The recipe for the dough did not need any modifying, beyond using brown rice instead of white rice and choosing palm shortening for my oil. I also changed the directions according to how I did it, rather than how they were written in the book. However, the dumplings are supposed to be steamed and shaped completely different than what I did. I don’t have a steamer basket and I know you can do it without one, but I just didn’t feel like dealing with it. It probably would have taken me less time to actually steam them, rather than fry them, but Ry needs the extra calories anyway, so no big deal. These things are good, really good. According to Ry, they are so good that “I love them!” I think I may love them, too. Although time consuming, they are relatively simple to make and I’m sure the next time we make them, I can figure out ways to cut down on the time.
Adding the apple juice to the turkey really adds strong flavor. I realized this when I had made pancakes one morning with apple juice instead of water and then cooked his turkey burger in the same pan, without washing it. We were leaving for the day, so I was making all his food to have with us. That is definitely the one big challenge in our allergic adventures- making sure we have all the food packed for him if we’re going to be gone for awhile. There is nowhere we can go to get him something, besides some fresh produce if we’re desperate (but then it needs to be washed and, often, cut and peeled).
One result of this challenge is the accumulation of lunch boxes. I am still looking for the perfect one; hopefully, I don’t develop a lunchbox fetish like the one I have for bags and shoes.....hopefully. Those new ones with all the separate compartments look pretty neat, though, I can’t remember their names. I also like all of the bento boxes out on the market now, but we have not bought one, yet. They’re actually kind of spendy, but I guess if we’re going to get regular use out of it, it may be justified. So anyway, cooking his turkey in the apple juice residue resulted in some really good tasting burger. That’s why I threw it in there tonight and it was delicious. Feel free to make any modifications or suggestions, but most importantly, enjoy!
Turkey Potstickers (or Dumplings)
Dough:
1 Cup Brown Rice flour
1/4 Cup Tapioca flour
1/4 teaspoon sea salt
2 tablespoons palm shortening
1 Cup water
Filling:*
1/2 pound ground organic turkey
1/2 teaspoon sea salt
1/2 large carrot (or 1 small carrot)
3 green onions
beet greens (off of 2 small beets)
1 tablespoon palm shortening
1 tablespoon apple juice
4 tablespoons palm shortening, for cooking dumplings
Mix together brown rice and tapioca flour in a small bowl, add salt. Over medium heat, place 2 tablespoons palm shortening in a medium-sized pan. Cook for about a minute, until the oil melts and is hot. Add flour mixture and water to the pan. Stir for a couple minutes, until the mixture blends together and looks “doughy.” Place in a glass bowl and let cool until you can handle it. Knead the dough for a minute, then divide into 15 small balls. Place on a plate and cover with a damp cloth, while you prepare the filling.
the dough, after placing in a glass bowl
Dice up the carrot, green onions and beet greens. Over medium heat, place 1 tablespoon palm shortening in a medium-sized pan. Cook for about a minute, until the oil melts and is hot. Add turkey and sea salt and cook for 3-5 minutes, until the turkey starts to brown, but is not done. Add the diced carrot, green onions, beet greens and apple juice. Mix well. Continue to cook the filling for about 7-10 more minutes, stirring occasionally. When the turkey is fully cooked, set the filling aside.
carrots, green onions and beet greens = YUM!
Take one ball at a time and shape into a bowl. Fill with one teaspoon of the turkey filling.  With your fingertips, close the bowl over the filling and pinch the edges. You can fold the edge over to make it look more like a potsticker. After filling all of the dumplings, heat up 4 tablespoons of palm shortening for a couple minutes. You want it to be hot enough for frying. Place the dumplings in the oil once it is hot and cook for about 5 minutes on each side, until they are light brown and crispy. These could also be steamed, if you do not want to fry them.
All folded up, ready for frying (or steaming)
*This was the first time I made this recipe, so these measurements are what I used this time, but it was too much. I don’t want to say to use half, though, because it may not be enough. However, the filling is delicious! So I think it’s worth making this amount and then you can either freeze the leftovers, cook some brown rice and mix this with it, eat it just how it is (that’s what the boys did!) or come up with another idea for it. We kept stealing bites from the boys, but it was hard- they both devoured it. Also, it’s important to just put one teaspoon of the filling in the dough, otherwise they get too full and won’t seal right.
Cooked and ready to be devoured