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Turkey and Leftover Squash Dumplings Recipe

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4.2 from 5 reviews

  • Author: Eliza
  • Total Time: 20 minutes
  • Yield: 24 dumplings

Description

This Turkey Dumplings recipe is a clever and delicious way to use Thanksgiving leftovers, combining mashed squash or sweet potato casserole with shredded turkey, spinach, and warm spices wrapped in delicate dumpling wrappers. Pan-fried and steamed to golden perfection, these dumplings make a perfect snack, appetizer, or main dish served with leftover cranberry sauce or a tangy strawberry jam dip.

Ingredients

Dumplings

  • 24 dumpling wrappers, thawed
  • 1/2 lb (225 g) cooked squash, mashed potato, or sweet potato casserole (about 1 1/2 cups)
  • 2 tablespoons butter
  • 2 tablespoons chicken broth (or vegetable broth)
  • 2 teaspoons leftover gravy or turkey drippings (optional)
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 batch (5 oz / 140 g) spinach
  • 1 cup leftover turkey, shredded (or leftover chicken, finely chopped)
  • 1/2 teaspoon salt (or to taste)
  • Vegetable oil, for pan frying

Optional Dipping Sauces

  • Leftover cranberry sauce or cranberry relish
  • Strawberry jam mixed with a few drops of apple cider vinegar

Instructions

  1. Prepare ahead: Thaw the dumpling wrappers overnight in the fridge or for about 30 minutes at room temperature to make them pliable for wrapping.
  2. Make the base: In a medium bowl, combine the cooked squash (or mashed potato/sweet potato casserole), butter, chicken broth, leftover gravy or turkey drippings if using, ground black pepper, nutmeg, and cardamom. Mash and mix together thoroughly with a spatula until smooth.
  3. Cook spinach: Heat the vegetable oil in a medium skillet over medium heat until hot. Add the minced garlic and cook, stirring for about 30 seconds until fragrant. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted and all moisture evaporates. Remove from heat and let cool for a few minutes.
  4. Chop spinach: Transfer the cooked spinach to a cutting board and finely chop it into small pieces.
  5. Assemble filling: Add the chopped spinach, shredded turkey, and salt into the bowl with the squash mixture. Stir well to combine. Adjust salt to taste. The filling should have a texture similar to or slightly thicker than mashed potatoes; add more broth if it's too dry and mix again.
  6. Set up the dumpling station: Prepare a small bowl of water for sealing, the thawed dumpling wrappers, the bowl of filling, and a tray to place wrapped dumplings. To prevent drying, wet a few layers of paper towel or cheesecloth, squeeze out excess water, and loosely cover the wrappers and finished dumplings.
  7. Wrap dumplings: Wet the edge of a dumpling wrapper with your finger. Place 1 to 1 1/2 tablespoons of filling in the center and shape it into an oval. Pinch the wrapper at one tapered end of the filling, then fold and pleat the wrapper sides toward the pinched end to seal tightly. Repeat with remaining wrappers and filling.
  8. Cook dumplings: Heat 2 to 3 tablespoons of vegetable oil in a nonstick, carbon steel, or cast iron pan over medium heat. Add dumplings in batches if necessary, spacing them apart. Pour in 1/4 cup water immediately and cover the pan to steam for 3 minutes until the wrappers become semi-transparent. Remove the lid and continue cooking for an additional minute or until the bottoms are golden brown.
  9. Serve: Transfer cooked dumplings to a plate and serve warm as a snack, appetizer, or main course alongside leftover cranberry sauce, cranberry relish, or strawberry jam mixed with apple cider vinegar.
  10. Store: Uncooked dumplings can be refrigerated for up to 1 day or frozen for up to 1 month in airtight containers. To cook from frozen, steam covered for approximately 6 minutes following the recipe method. Cooked dumplings can be refrigerated for up to 3 days and reheated in the microwave or pan with oil for a crisp finish.

Notes

  • Thaw dumpling wrappers properly to ensure pliability and prevent tearing during wrapping.
  • Adjust filling seasoning to your taste, especially salt, since leftover turkey and broth can vary in flavor.
  • Use a nonstick or seasoned cast iron skillet for best frying and steaming results.
  • Work quickly during wrapping to keep dumplings from drying out; covering with a damp towel helps.
  • Try the optional dipping sauces for additional flavor contrast.
  • Ensure spinach is fully drained and cooked to avoid excess moisture in the filling.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://recipekind.com/turkey-and-leftover-squash-dumplings-recipe/