Name: Mouthwatering Ground Turkey Rice Paper Dumplings Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian Fusion
Ingredients: 1.25 lbs ground turkey (Butterball recommended for lean but juicy texture); 1.5 tsp onion powder; 1.5 tsp garlic powder; 2 garlic cloves, freshly minced; 1/2 cup onions, finely diced into 1/4-inch pieces; 1 tsp sesame oil; 12 rice papers (Three Ladies brand recommended for elasticity); Avocado spray oil; Coconut aminos (for umami flavor without soy); Red pickled ginger; Lettuce leaves

Jump to Recipe

Introduction

These mouthwatering ground turkey rice paper dumplings are a delicious and lighter twist on traditional dumplings. They combine a flavorful turkey filling wrapped in delicate, crispy rice paper, perfect for a satisfying appetizer or main dish.

A close-up of five translucent spring rolls lined up on a long white plate, each roll showing slight golden-brown crisp spots on the thin rice paper skin with a sprinkle of white sesame seeds on top, the rolls reveal green and light fillings inside through the clear, shiny wrappers, with a soft, delicate texture visible on the surface, placed against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lbs ground turkey (Butterball recommended for lean but juicy texture)
1.5 tsp onion powder
1.5 tsp garlic powder
2 garlic cloves, freshly minced
1/2 cup onions, finely diced (about 1/4-inch pieces)
1 tsp sesame oil
12 rice paper sheets (Three Ladies brand recommended for best elasticity)
Avocado spray oil
Coconut aminos (for umami flavor without soy)
Red pickled ginger
Lettuce leaves

Instructions

Step 1: Heat a skillet over medium-high heat and add the diced onions. Cook for 2-3 minutes until they soften and become translucent. Add the ground turkey, onion powder, and garlic powder. Break the meat apart with a spoon as it cooks. Stir frequently for 5-7 minutes until turkey is fully cooked and no pink remains. Remove from heat, stir in the minced garlic and sesame oil, then let the mixture cool for several minutes to prevent tearing the rice paper.
Step 2: Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for 10-15 seconds until pliable but not too soft. Lay it flat, place a lettuce leaf in the center, then add 2-3 tablespoons of cooled turkey filling on top. Fold the sides inward and roll tightly to form a compact cylinder. Keep a damp towel nearby to wipe your hands and prevent sticking.
Step 3: Heat a skillet over medium-high heat and spray lightly with avocado oil. Place the dumplings seam-side down and cook for 3-4 minutes until the bottom is golden brown. Flip and cook the other side for another 3-4 minutes to develop a slight crust and lock in flavors.
Step 4: Preheat oven to 400°F while pan-searing the dumplings. Transfer the browned dumplings to a baking sheet and bake for 8-10 minutes until the rice paper becomes crispy and the filling is heated through, ensuring a perfect balance of textures.
Step 5: Serve the dumplings warm with small bowls of coconut aminos and red pickled ginger for dipping. The umami-rich coconut aminos pairs beautifully with the bright, spicy notes of the ginger, complementing the savory turkey filling.

Tips & Variations

Use freshly minced garlic for the best flavor and add it off the heat to keep its aroma vibrant.
Don’t soak the rice paper too long or it may tear easily; 10-15 seconds is ideal.
Try swapping ground turkey for ground chicken or pork for a different flavor profile.
Serve with a variety of dipping sauces like soy sauce, chili oil, or homemade peanut sauce for extra depth.
Keep a damp towel nearby to wipe your hands and work surface to prevent sticking while rolling.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F for about 8 minutes to restore crispiness, or in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the rice paper soggy.

How to Serve

A close-up view of several translucent spring rolls arranged in a row on a long white plate. Each roll has a crispy, golden-brown patch on the top surface with visible sesame seeds scattered across. Through the thin, slightly shiny outer layer, green and brown ingredients can be faintly seen inside. The rolls have a soft, delicate texture with edges neatly folded. The background shows a white marbled surface that adds a clean and light feel to the setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

Yes, you can freeze the assembled dumplings before pan-searing. Place them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding extra time to the pan-searing and baking steps.

What can I use instead of coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari are good substitutes. They provide a similar umami flavor, though soy sauce is saltier and will add a different taste.