Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 tbsp fresh ginger, microplaned
  • 3 cloves garlic, minced
  • 0.5 cup green onions, finely sliced
  • 0.5 cup shiitake mushrooms, finely diced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 20 round rice paper sheets (22cm)
  • 4 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp chili garlic sauce

Instructions:

  1. In a medium mixing bowl, combine the ground turkey, ginger, garlic, green onions, shiitake mushrooms, soy sauce, sesame oil, and white pepper. Mix thoroughly until the aromatics are evenly distributed through the meat.
  2. Fill a large shallow bowl with room temperature water. Dip one 22cm rice paper sheet into the water for exactly 5 seconds. It should still feel slightly firm.
  3. Place 2 tablespoons of the turkey mixture in the lower third of the paper, shaping it into a small rectangle. Fold the bottom up over the meat, tuck in the sides, and roll tightly like a small burrito. Repeat the process with a second sheet of rice paper for each dumpling to ensure a heavy duty, crispy shell.
  4. Lightly pat the outside with 2 tbsp cornstarch.
  5. Add 4 tbsp neutral oil to a large skillet over medium heat until the oil ripples and shimmers. Place dumplings in the pan, leaving space between them.
  6. Fry for 4-5 minutes per side until the rice paper becomes deep golden-brown and feels hard to the touch when tapped with tongs. The internal temperature of the turkey should reach 165°F (74°C).
  7. Mix 2 tbsp rice vinegar, 1 tsp honey, and 1 tbsp chili garlic sauce for a bright, spicy dip. Serve the hot dumplings immediately with the dipping sauce.