This recipe is by Kenny Lao and Genevieve Ko, the authors of “Hey There, Dumpling!” This is one of my most-used cookbooks. Not only does it have 30+ dumpling recipes, but there are also recipes for buns, noodles, salads, and desserts. Desserts like chocolate soup dumplings and Vietnamese coffee pudding pops. You heard me right. There’s a recipe in there that teaches you how to turn delicious, strong Vietnamese coffee into a frozen treat. It’s the perfect dessert for adults – but I digress. Back to the turkey dumplings.
To make the filling, you mix ground turkey, cilantro, basil, scallions, lime juice, lime zest, fish sauce, and brown sugar to pack it all together.
You can make the turkey meat filling ahead of time. In fact, it’s recommended because it’s easier to pack after it’s been sitting for a night or two.
Perhaps my favorite part of this recipe is the green goddess dip that the authors recommend to pair with these dumplings. You essentially use all the same herb ingredients in your meat mixture so you aren’t left with half a bunch of cilantro that you don’t end up using. Win, win, right?
To make the green goddess dip, you combine chopped basil, cilantro, scallions, and lime juice with mayo. I like to use kewpie. Crack some black pepper and mix well. The dip is so good. Contrary to popular belief, dumplings need not only be enjoyed with soy sauce. This creamy dip turned my nonbeliever husband into a believer.
JULIENNE CARROTS 