Turkey Dumplings with Cranberry Soy Dip



  • 1 tbsp (15 mL) vegetable oil
  • 1/4 lb (125 g) lean ground turkey
  • 1 1/2 tsp (7 mL) minced ginger
  • 1 1/2 tsp (7 mL) sodium-reduced soy sauce
  • 1/4 tsp (1 mL) each salt and pepper
  • 3/4 cup (175 mL) shredded Savoy or Napa cabbage
  • 1/2 cup (125 mL) shredded carrot
  • 1/4 cup (50 mL) green onions
  • 32 round dumpling or square wonton wrappers
  • Cornstarch for dusting
  • Sauce:
  • 1 cup (250 mL) Ocean Spray® Jellied Cranberry Sauce
  • 2 tbsp (30 mL) sodium-reduced soy sauce
  • 1/2 tsp (2 mL)minced ginger
  • 2 tbsp (30 mL) thinly sliced green onion


Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add the carrot, cabbage, green onions, ginger, soy sauce, salt and pepper. Cook, stirring for 3 to 4 minutes or until the cabbage is wilted. Remove from heat; cool to room temperature. Moisten two edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the centre of each; fold to enclose, pressing to seal. Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.

Heat 1 tsp (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of the wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup (125 mL) of water to the skillet. Cover and steam for 6 minutes or until all the water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.

Sauce: Meanwhile, whisk the cranberry sauce with the soy sauce in a small saucepan; set over medium heat. Cook, stirring often until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onions.

Makes 32 wontons.


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