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SERVES:
makes approx. 30-36 dumplings

INGREDIENTS:

For the dipping sauce:

• 1/3 cup soy sauce


• 2 Tbs rice vinegar


• 1 Tbs sesame oil


• 1 chopped green onion


• 2 tsp sesame seeds

For the dumplings:


• 1 pkg store bought dumpling (or pot sticker) wrappers


• 1/2 pound ground turkey (or pork or chicken)


• An equal amount of diced kimchi (Korean fermented cabbage…you can find this in Asian markets)


• Water as needed for sealing dumplings

PROCEDURE:

Use a small mixing bowl to combine 1/3 cup soy sauce with 2 Tbs rice vinegar (or white vinegar), 1 Tbs sesame oil, 1 chopped green onion and 2 tsp toasted sesame seeds and whisk it up.

Add 1/2 pound ground turkey to another mixing bowl and then add approximately the same amount of very finely chopped kimchi to that and mix it up.

Make the dumplings 4 at a time by putting a generous tsp of the ground turkey mix in the center of each one and then rubbing a little water around the outside edge, folding it over and firmly sealing it with your fingers.

Use a bamboo steamer or a deep pot with 1-inch of water and a steamer insert to steam the dumplings, in batches, on high heat with a lid on top.

Steam those for about 10 minutes and then serve them up with some of the soy dipping sauce on the side.

HINTS:

It's a good idea to brush the metal steamer basket with a little oil before adding the dumplings. Keep your eye on the water level…you don't want the pan to dry out.