Homemade Ground Turkey Dumplings

If you ask me, homemade dumplings are one of the most satisfying things you can make in your kitchen.

These ground turkey dumplings bring together tender meat filling wrapped in a simple flour-based dough that’s easier to work with than you might think. The filling gets its flavor from fresh ginger, garlic, and a bit of lemon zest that brightens everything up.

Scallions and cabbage add some crunch, while soy sauce and white pepper give the filling that classic dumpling taste. The dough comes together with just flour, cornstarch, and water—no fancy ingredients needed.

They’re perfect for a weekend cooking project, and once you get the hang of folding them, you’ll want to make a big batch to freeze for later.

What Kind of Ground Turkey Should I Use?

For dumplings, you’ll want to pick up ground turkey that has a bit of fat in it – usually labeled as 93/7 or 85/15 (lean to fat ratio). The leaner 99% fat-free turkey can make your dumplings a bit dry and tough, so don’t be afraid of a little fat here. If you can find ground dark meat turkey, that’s even better since it has more flavor and stays juicier than the all-white meat versions. Just grab whatever ground turkey looks freshest at your store, and if it’s been frozen, make sure to thaw it completely in the fridge before you start making your dumplings.

Options for Substitutions

These dumplings are pretty forgiving when it comes to swapping ingredients:

• Ground turkey: You can easily swap ground turkey for ground chicken, ground pork, or even a mix of pork and shrimp for a more traditional flavor. Ground beef works too, though it’ll give you a heavier dumpling.
• Flour: All-purpose flour is what you need for the dumpling wrappers. Don’t substitute this one – it’s what gives the dough the right texture and elasticity to hold together when folding and cooking.
• Cabbage: Napa cabbage is traditional, but regular green cabbage works fine. You can also try bok choy or even finely chopped mushrooms for a different filling. Just make sure to squeeze out any excess moisture before mixing.
• Cornstarch: If you’re out of cornstarch, you can use potato starch or tapioca starch instead. They work the same way in the dough.
• Canola oil: Any neutral oil works here – vegetable oil, grapeseed oil, or even light olive oil are all good options.
• Ginger: Fresh ginger is best, but if you don’t have it, use about ½ teaspoon of ground ginger. The flavor won’t be quite as bright, but it’ll still taste good.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dumplings is overworking the dough, which creates tough, chewy wrappers instead of tender ones – knead just until the dough comes together smoothly, then let it rest so the gluten can relax. Another common error is overfilling the dumplings, which makes them impossible to seal properly and causes them to burst open during cooking, so stick to about one teaspoon of filling per wrapper. When pan-frying, resist the urge to move the dumplings around too much during the first few minutes – let them sit undisturbed so they develop that crispy golden bottom everyone loves. Finally, make sure your pan isn’t overcrowded, as this creates steam instead of that perfect crispy-steamed texture, so cook them in batches if needed and keep the finished ones warm in a low oven.

What to Serve With Ground Turkey Dumplings?

These dumplings are pretty filling on their own, but I love serving them with a simple dipping sauce made from soy sauce, rice vinegar, and a drizzle of sesame oil with some red pepper flakes if you like heat. A light cucumber salad with rice vinegar and sesame seeds makes a refreshing side that cuts through the richness of the dumplings. You could also serve them over steamed rice or alongside some stir-fried vegetables like bok choy, snap peas, or broccoli. For a complete meal, a bowl of miso soup or hot and sour soup on the side rounds everything out nicely.

Storage Instructions

Store: Cooked dumplings keep well in the fridge for about 3 days in an airtight container. If you haven’t cooked them yet, you can store the assembled raw dumplings on a parchment-lined plate, covered with plastic wrap, for up to 24 hours before cooking.

Freeze: These dumplings are perfect for freezing! Place uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch, and freeze until solid (about 2 hours). Then transfer them to a freezer bag and they’ll keep for up to 3 months. No need to thaw before cooking, just add a couple extra minutes to the cooking time.

Reheat: For already cooked dumplings, the best way to bring them back to life is to pan-fry them in a bit of oil until they’re crispy again. You can also steam them for a few minutes, though they won’t have that nice crispy bottom anymore.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 820-900
• Protein: 38-45 g
• Fat: 38-44 g
• Carbohydrates: 75-85 g

Ingredients

For the dough:

• 4 oz flour (I always use King Arthur all-purpose flour)
• 3.5 tbsp cornstarch (sifted to remove lumps)
• 2.2 fl oz water

For the filling:

• 0.6 lb ground turkey
• 1 scallion (finely sliced into 1/8-inch rounds)
• 3 garlic cloves
• 1 tsp lemon zest
• 0.8 inch fresh ginger (peeled and finely grated)
• 2 tbsp soy sauce (I prefer Kikkoman Less Sodium)
• 1.4 oz cabbage
• 1 tbsp canola oil
• 1/4 tsp white pepper

For cooking:

• 2.8 fl oz water
• 2 tbsp canola oil

Step 1: Make and Rest the Dumpling Dough

• 4 oz flour
• 3.5 tbsp cornstarch
• 2.2 fl oz water

Combine the flour and sifted cornstarch in a bowl, then add the water and mix until a shaggy dough forms.

Knead the dough for about 5 minutes until it becomes smooth and elastic—this develops the gluten structure so your dumpling skins won’t tear during filling and cooking.

Once smooth, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

This resting period allows the gluten to relax, making the dough easier to roll out and more tender when cooked.

Step 2: Prepare the Filling

• 0.6 lb ground turkey
• 3 garlic cloves
• 1 tsp lemon zest
• 0.8 inch fresh ginger
• 1 scallion
• 1.4 oz cabbage
• 2 tbsp soy sauce
• 1 tbsp canola oil

While the dough chills, prepare all your filling components.

Mince the garlic cloves finely, zest the lemon, peel and grate the ginger, finely slice the scallion into 1/8-inch rounds, and finely chop the cabbage.

In a bowl, combine the ground turkey with all these prepared aromatics—garlic, lemon zest, ginger, scallion, and cabbage—along with the soy sauce and 1 tablespoon of canola oil.

Mix gently but thoroughly until everything is evenly distributed.

I like to use my hands for this step; it ensures the seasonings and oil coat the turkey evenly, which helps create more flavorful dumplings.

Step 3: Shape the Dumplings

• dough from Step 1
• filling mixture from Step 2

Remove the chilled dough from the fridge and divide it into 24 equal pieces—rolling the dough into a rope and cutting it helps ensure uniform size.

Working with one piece at a time, flatten it into a disk and use a rolling pin to create a thin round about 3 inches in diameter, keeping the center slightly thicker than the edges so it holds filling better.

Place about 1 teaspoon of the filling mixture from Step 2 in the center of each dough round, then fold the dough in half and press the edges firmly to seal, creating a half-moon shape.

If the edges won’t stick, wet your finger with a bit of water and run it along the edge before sealing—the moisture acts as an adhesive.

Step 4: Pan-Fry the Dumplings

• 2 tbsp canola oil
• shaped dumplings from Step 3

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until it’s shimmering.

Place the dumplings flat-side down in the pan in a single layer (work in batches if needed to avoid crowding) and fry for 2-3 minutes until the bottoms are golden brown and crispy.

This creates the signature texture contrast—a crispy base with tender steamed tops.

Avoid moving the dumplings while they cook; let them sit undisturbed so they develop that golden crust.

Step 5: Steam-Cook Until Done

• 2.8 fl oz water
• dumplings from Step 4

Carefully pour 2.8 fl oz (about 1/3 cup) of water into the pan around the dumplings—be careful of steam splattering.

Immediately cover the pan with a lid and reduce the heat to medium.

Steam the dumplings for about 8 minutes until the water has mostly evaporated and the dough is tender and cooked through.

The water will soften the dumplings while the residual heat keeps the bottoms crispy.

I like to peek after 6 minutes to check the water level and ensure it’s not evaporating too quickly—if the pan looks too dry, add another tablespoon of water to prevent sticking.

Step 6: Serve

• cooked dumplings from Step 5

Transfer the dumplings to a serving plate.

Serve hot with your favorite dipping sauce such as soy sauce mixed with rice vinegar and a touch of sesame oil, or a simple soy-ginger mixture.

Garnish with additional sliced scallions if desired for a fresh, bright finish.

Homemade Ground Turkey Dumplings

Delicious Homemade Ground Turkey Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 24 dumplings

Calories 860 kcal

Ingredients

  

For the dough

• 4 oz flour (I always use King Arthur all-purpose flour)
• 3.5 tbsp cornstarch (sifted to remove lumps)
• 2.2 fl oz water

For the filling

• 0.6 lb ground turkey
• 1 scallion (finely sliced into 1/8-inch rounds)
• 3 garlic cloves
• 1 tsp lemon zest
• 0.8 inch fresh ginger (peeled and finely grated)
• 2 tbsp soy sauce (I prefer Kikkoman Less Sodium)
• 1.4 oz cabbage
• 1 tbsp canola oil
• 1/4 tsp white pepper

For cooking

• 2.8 fl oz water
• 2 tbsp canola oil

Instructions

 

• Combine the flour and sifted cornstarch in a bowl, then add the water and mix until a shaggy dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic—this develops the gluten structure so your dumpling skins won't tear during filling and cooking. Once smooth, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and more tender when cooked.
• While the dough chills, prepare all your filling components. Mince the garlic cloves finely, zest the lemon, peel and grate the ginger, finely slice the scallion into 1/8-inch rounds, and finely chop the cabbage. In a bowl, combine the ground turkey with all these prepared aromatics—garlic, lemon zest, ginger, scallion, and cabbage—along with the soy sauce and 1 tablespoon of canola oil. Mix gently but thoroughly until everything is evenly distributed. I like to use my hands for this step; it ensures the seasonings and oil coat the turkey evenly, which helps create more flavorful dumplings.
• Remove the chilled dough from the fridge and divide it into 24 equal pieces—rolling the dough into a rope and cutting it helps ensure uniform size. Working with one piece at a time, flatten it into a disk and use a rolling pin to create a thin round about 3 inches in diameter, keeping the center slightly thicker than the edges so it holds filling better. Place about 1 teaspoon of the filling mixture from Step 2 in the center of each dough round, then fold the dough in half and press the edges firmly to seal, creating a half-moon shape. If the edges won't stick, wet your finger with a bit of water and run it along the edge before sealing—the moisture acts as an adhesive.
• Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until it's shimmering. Place the dumplings flat-side down in the pan in a single layer (work in batches if needed to avoid crowding) and fry for 2-3 minutes until the bottoms are golden brown and crispy. This creates the signature texture contrast—a crispy base with tender steamed tops. Avoid moving the dumplings while they cook; let them sit undisturbed so they develop that golden crust.
• Carefully pour 2.8 fl oz (about 1/3 cup) of water into the pan around the dumplings—be careful of steam splattering. Immediately cover the pan with a lid and reduce the heat to medium. Steam the dumplings for about 8 minutes until the water has mostly evaporated and the dough is tender and cooked through. The water will soften the dumplings while the residual heat keeps the bottoms crispy. I like to peek after 6 minutes to check the water level and ensure it's not evaporating too quickly—if the pan looks too dry, add another tablespoon of water to prevent sticking.
• Transfer the dumplings to a serving plate. Serve hot with your favorite dipping sauce such as soy sauce mixed with rice vinegar and a touch of sesame oil, or a simple soy-ginger mixture. Garnish with additional sliced scallions if desired for a fresh, bright finish.