Mouthwatering Ground Turkey Rice Paper Dumplings Recipe
These mouthwatering Ground Turkey Rice Paper Dumplings feature a lean and juicy turkey filling wrapped in delicate rice paper, pan-seared for a golden crust, then finished in the oven for a perfect crispy texture. Served with umami-rich coconut aminos and spicy red pickled ginger, they make a delightful, flavorful appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 dumplings 1x
- Category: Appetizer
- Method: Pan-Searing and Baking
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
For the Turkey Filling
- 1.25 lbs ground turkey (preferably Butterball for lean but juicy texture)
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 2 garlic cloves, freshly minced
- 1/2 cup onions, finely diced into 1/4-inch pieces
- 1 tsp sesame oil
For Assembly
- 12 rice paper sheets (Three Ladies brand for best elasticity)
- Lettuce leaves (enough for 12 dumplings)
For Cooking & Serving
- Avocado spray oil (for pan-searing)
- Coconut aminos (for dipping)
- Red pickled ginger (for garnish and serving)
Instructions
- Prepare the Turkey Filling: Heat a skillet over medium-high heat and add the diced onions, cooking for 2-3 minutes until translucent and softened. Add the ground turkey along with onion powder and garlic powder, breaking the meat apart as it cooks for 5-7 minutes until no pink remains. Remove from heat, stir in fresh minced garlic and sesame oil, then allow the filling to cool for several minutes to prevent tearing the rice paper during assembly.
- Assemble the Dumplings: Fill a shallow bowl with warm water. Dip one rice paper at a time into the water for 10-15 seconds until soft and pliable, without oversaturating. Lay it flat, place a lettuce leaf in the center, then add 2-3 tablespoons of cooled turkey filling. Fold the sides inward and roll tightly away from you to form a compact cylinder. Keep a damp towel nearby to wipe hands and prevent sticking.
- Pan-Sear the Dumplings: Heat a skillet over medium-high heat and lightly coat with avocado spray oil. Place the dumplings seam-side down, cooking in batches to avoid overcrowding. Cook for 3-4 minutes until the bottom is light golden brown, then flip and cook the other side for another 3-4 minutes, creating a crisp contrast and locking in flavors.
- Finish in the Oven: Preheat the oven to 400°F while pan-searing. Transfer the seared dumplings to a baking sheet or rimmed tray and bake for 8-10 minutes until the rice paper develops a slight crisp and the dumplings are thoroughly heated, achieving a tender inside and crispy exterior.
- Serve with Accompaniments: Plate the baked dumplings immediately while warm. Serve alongside small bowls of coconut aminos and red pickled ginger for dipping and garnish. The savory umami of coconut aminos complements the bright, spicy notes of the pickled ginger and the savory turkey filling beautifully.
Notes
- Allow the turkey filling to cool completely before assembling to avoid tearing the delicate rice paper.
- Do not over-soak the rice paper in water; it should be pliable but not too soft.
- Pan-searing followed by baking ensures optimal texture: crispy on the outside and tender on the inside.
- Using avocado spray oil keeps the pan lightly coated without excess fat.
- Work in batches when pan-searing to avoid overcrowding and uneven cooking.
Keywords: ground turkey dumplings, rice paper dumplings, pan-seared dumplings, Asian appetizer, healthy dumplings, low-fat recipe
