Minced Turkey and Sage Dumplings
This comforting dish of Minced Turkey and Sage Dumplings is a modern take on rustic European dumpling traditions, drawing inspiration from both Eastern European and British cuisine. Ground turkey offers a leaner alternative to pork, while fresh sage infuses aromatic, earthy warmth—creating a delicate dumpling that is hearty yet elegant. It’s perfect for cool weather meals or as a lighter option for dumpling lovers.
Equipment
Measuring cups and spoons
Large pot or Dutch oven
Steaming basket or steamer insert
Wooden spoon or silicone spatula
Rolling pin (optional)
Pepper mill
Chef’s Knife
Cutting Board
Ingredients
Dumpling Filling
1 pound ground turkey (minced turkey) - preferably lean, organic if available
2 tablespoons sage - fresh, finely chopped
2 cloves garlic - minced
1 teaspoon kosher salt
½ teaspoon ground black pepper - freshly ground
1 tablespoon olive oil - extra virgin
Dough
2 cups all purpose flour (plain flour Australia and UK) - unbleached preferred- ½ teaspoon fine sea salt
⅔ cup water - warm, about 110°F (43°C)
1 tablespoon vegetable oil
For Steaming
- 4 cups water - for steaming
Instructions
- Prepare the Filling: In a mixing bowl, combine the ground turkey, chopped sage, minced garlic, kosher salt, black pepper, and olive oil. Mix thoroughly until everything is well incorporated. Cover and refrigerate while preparing the dough—all flavors will meld nicely.
- Make the Dough: In a bowl, whisk together the all-purpose flour and sea salt. Gradually add in the warm water and vegetable oil, stirring with a spoon until dough begins to form. Knead on a lightly floured surface for 8–10 minutes or until smooth and slightly elastic. Cover with a damp cloth and let it rest for 20 minutes.
- Assemble the Dumplings: Divide rested dough into 4 equal parts. Roll each into a log and slice into 1-inch pieces. Roll each piece into a thin round (~3 inches diameter). Spoon around 1 heaping teaspoon of turkey filling into the center. Fold and pleat to seal tightly—pressing out any air to avoid bursting during steaming.
- Steam the Dumplings: Line a steamer basket with parchment or cabbage leaves to prevent sticking. Bring 4 cups of water to a boil in a large pot. Set the steamer over the boiling water, cover, and steam the dumplings in batches for 10–12 minutes, or until the turkey is fully cooked (internal temperature should reach 165°F / 74°C).
Notes
- If sage isn’t available, you can substitute with thyme or finely chopped rosemary for a woodsy aroma.
- For quicker dough, use store-bought dumpling wrappers—but fresh dough will always give a better chewiness.
- Want a seared twist? Pan-fry dumplings for 2 minutes after steaming for a crispy bottom (potsticker-style).
Nutrition
Calories: 423kcalCarbohydrates: 49gProtein: 33gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 62mgSodium: 945mgPotassium: 424mgFiber: 2gSugar: 0.2gVitamin A: 30IUVitamin C: 0.5mgCalcium: 45mgIron: 4mg
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