Don't resort to only turkey leftover sandwiches! Those dumplings you made this week? Amazing for a leftovers soup, and you won't be eating turkey and cranberries.
Chicken and Pork Dumplings
- 1 c. of cooked pork and chicken
- ½ jicama, peeled and roughly chopped
- 3 T. soy sauce
- Handful of cilantro
- 1 T. grated ginger
- 1 tsp. mirin
- 1 tsp. Hoisin sauce
- Splash of rice wine vinegar
Put the meat, jicama, cilantro, ginger and 1 T. of soy sauce in a food processor. Puree to combine.
Lay out the wrappers on a flat surface. Spoon 1 tsp. of the filling into the center of each wrapper. Wet the outside of each wrapper with room temperature water and fold the dumplings into half-moons, pinching the edges closed every ¼-in.
If you have bamboo steamers, set them up in a large skillet or wok and add about an inch of water, not letting it hit the bottom of the basket. You can also use a pasta pot with a steamer basket to improvise. Line whatever you are using with a piece of parchment paper. Bring the water to a boil. Put the dumplings in the steamer, cover, and steam for 4-5 minutes.
While the dumplings steam, whisk together the ginger, 2 T. of soy, mirin, Hoisin and rice wine vinegar. Remove the dumplings and serve with the sauce on the side.