Chef Joey's Baked Turkey Dumplings
photo by Chef Joey Z.
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
16 dumplings
- Serves:
- 8
ingredients
- 1 lb ground turkey (I used Diestel)
- 1 (16 ounce) package egg roll wraps (I used Nasoya)
- 1 1⁄2 tablespoons olive oil
- 2 tablespoons vegan margarine
- 1 medium onion (chopped fine)
- 1⁄4 head cabbage (chopped fine)
- 2 cups mushrooms (chopped fine)
- 3 garlic cloves (minced)
- 1⁄4 cup soy sauce (low sodium)
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup cream cheese (I used Tofuti)
- 1⁄4 cup soy coffee creamer (I used silk)
- salt and pepper
directions
- Preheat oven to 350'F.
- Saute the onion and garlic in the olive oil and margarine on medium heat until just transparent. Then add the ground turkey and cook breaking the pieces up. When it's no longer pink.
- Drain the turkey onion mixture well. I put the mixture in a sieve and it it sit over a bowl until it was well drained.
- Add a little more olive oil to the pan and saute the cabbage until just soft, then add the mushrooms, soy sauce, and red pepper flakes. Saute until everything is cooked.
- Add in the cream cheese and stir to incorporate.
- Season with salt and pepper to taste. Let this mixture cool for a few minutes.
- While the filling is cooling, remove the egg roll wrappers from the package and lay flat.
- Put about 2 tablespoons of the filling in the middle of each wrapper.
- Moisten around the edges with the soy creamer and seal into a triangle, then fold both the sides to the middle and roll from the bottom to the top. Make sure you put a little of the cream on any edges that need to be secured.
- Brush the tops with more soy creamer and put the dumplings in a pan that has been covered with tin foil and sprayed with oil.
- Bake for 10 minutes or until golden brown.
- Serve warm.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)