Mouthwatering Ground Turkey Rice Paper Dumplings

Here are my ground turkey rice paper dumplings, with a simple filling made from lean turkey, garlic, onions, and sesame oil, all wrapped up in chewy rice paper and cooked until golden.

These dumplings have become my go-to weeknight dinner when I want something healthier than takeout but just as satisfying. I love serving them with coconut aminos for dipping and a side of pickled ginger. The kids actually ask for these now instead of ordering in!

What Kind of Ground Turkey Should I Use?

For these dumplings, you can use any ground turkey you find at the store, but the fat content will affect your final result. Ground turkey typically comes in different lean-to-fat ratios, with 93/7 (93% lean) being the most common, though you might also see 85/15 or even 99% lean options. I’d recommend going with 93/7 or 85/15 for the best flavor and moisture – the extra fat helps keep your dumplings juicy and prevents them from drying out during cooking. If you can only find the super lean 99% fat-free version, that’ll work too, just know your dumplings might be a bit drier, so don’t overcook them.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground turkey: You can easily swap ground turkey for ground chicken, ground pork, or even a plant-based ground meat alternative. Just cook it the same way as you would the turkey.
• Rice paper: Rice paper is really what makes these dumplings work, so I’d recommend sticking with it. You can find it at most grocery stores in the Asian foods section or online.
• Coconut aminos: If you don’t have coconut aminos, regular soy sauce or tamari work great as substitutes. Use the same amount called for in the recipe.
• Red pickled ginger: Regular pickled ginger (the kind you get with sushi) works just fine if you can’t find the red variety. You could also use fresh ginger that’s been thinly sliced and quick-pickled in rice vinegar.
• Avocado spray oil: Any neutral cooking spray or oil works here – try olive oil spray, vegetable oil, or even regular avocado oil brushed on lightly.
• Lettuce leaves: Butter lettuce or romaine are ideal for wrapping, but cabbage leaves or even fresh herbs like perilla or shiso leaves add a nice twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when working with rice paper is soaking it for too long, which turns it into a sticky, torn mess – dip each sheet in warm water for just 5-10 seconds until it’s pliable but still slightly firm, as it will continue to soften as you work with it.

Make sure your turkey filling is completely cooled before assembling the dumplings, otherwise the heat will make the rice paper tear and become impossible to roll.

Don’t overfill your dumplings or roll them too tightly, as the rice paper needs a little room to expand during cooking without bursting open.

When pan-frying, resist the urge to flip them too early – let each side develop a golden crust for the full 3-4 minutes before turning, and use medium heat to prevent burning while ensuring they cook through properly.

What to Serve With Ground Turkey Rice Paper Dumplings?

These dumplings are pretty filling on their own, but I love serving them with a simple cucumber salad tossed in rice vinegar and a pinch of sugar for a refreshing contrast. A side of steamed edamame with a sprinkle of sea salt makes for a great protein-packed addition that keeps things light. If you’re still hungry, some stir-fried vegetables like bok choy, snap peas, or broccoli work really well alongside the dumplings. You could also serve them over a bowl of jasmine rice or rice noodles if you want to make it more of a complete meal.

Storage Instructions

Store: Keep your cooked dumplings in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between layers so they don’t stick together. They make a great quick lunch or snack throughout the week!

Freeze: These dumplings freeze really well for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This way they won’t clump together and you can grab just what you need.

Reheat: Warm them up in a skillet with a little spray oil over medium heat for about 3-4 minutes per side until heated through and crispy again. You can also use an air fryer at 350°F for about 5 minutes if you prefer.

Estimated Nutrition

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

• Calories: 900-1050
• Protein: 80-90 g
• Fat: 22-30 g
• Carbohydrates: 90-105 g

Ingredients

For the filling:

• 1.25 lbs ground turkey (I like Butterball for a lean but juicy texture)
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 garlic cloves (freshly minced for best flavor)
• 1/2 cup onions (finely diced into 1/4-inch pieces)
• 1 tsp sesame oil

For the assembly and serving:

• 12 rice paper (I use Three Ladies brand for the best elasticity)
• avocado spray oil
• coconut aminos (gives a great umami flavor without the soy)
• red pickled ginger
• lettuce leaves

Step 1: Prepare the Turkey Filling

• 1.25 lbs ground turkey
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 garlic cloves, freshly minced
• 1/2 cup onions, finely diced
• 1 tsp sesame oil

Heat a skillet over medium-high heat and add the diced onions, cooking for 2-3 minutes until they begin to soften and become translucent.

Add the ground turkey, onion powder, and garlic powder, breaking the meat apart with a spoon as it cooks.

Stir frequently for 5-7 minutes until the turkey is completely cooked through and no pink remains.

Remove from heat, stir in the freshly minced garlic and sesame oil, then let the mixture cool for several minutes before assembling—this prevents the rice paper from tearing when it comes into contact with hot filling.

Step 2: Assemble the Dumplings

• 12 rice paper
• lettuce leaves
• turkey filling from Step 1

Fill a shallow bowl with warm water.

Working with one rice paper at a time, dip it into the warm water for about 10-15 seconds until it becomes pliable and soft—don’t oversoak or it will tear.

Lay the softened rice paper flat on a clean surface, place a lettuce leaf in the center, then add about 2-3 tablespoons of the cooled turkey filling from Step 1 on top of the lettuce.

Fold the sides of the rice paper inward and roll tightly away from you, creating a compact cylinder.

I like to keep a damp towel nearby to wipe my hands between rolls—it prevents sticking and helps you work more efficiently.

Step 3: Pan-Sear the Dumplings

• avocado spray oil
• assembled dumplings from Step 2

Heat a skillet over medium-high heat and lightly coat with avocado spray oil.

Once the skillet is hot, carefully place the assembled dumplings seam-side down in the pan (work in batches if needed to avoid crowding).

Cook for 3-4 minutes until the bottom develops a light golden-brown color, then flip and cook the other side for another 3-4 minutes.

The pan-searing creates a slight texture contrast and locks in the flavors before the final baking step.

Step 4: Finish in the Oven

• pan-seared dumplings from Step 3

Preheat your oven to 400°F while the dumplings are finishing their pan-sear.

Transfer the pan-seared dumplings to a baking sheet or rimmed tray and bake for 8-10 minutes until the rice paper becomes slightly crispy and the dumplings are heated through.

This two-stage cooking method ensures the filling is fully cooked and the texture is ideal—crispy on the outside but tender inside.

Step 5: Serve with Accompaniments

• baked dumplings from Step 4
• coconut aminos
• red pickled ginger

Transfer the baked dumplings to a serving plate and serve immediately while still warm.

Set out small bowls of coconut aminos and red pickled ginger on the side for dipping and garnishing.

The umami-rich coconut aminos pairs beautifully with the ginger’s bright, spicy notes to complement the savory turkey filling.

Mouthwatering Ground Turkey Rice Paper Dumplings

Delicious Mouthwatering Ground Turkey Rice Paper Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the filling::

• 1.25 lbs ground turkey (I like Butterball for a lean but juicy texture)
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 2 garlic cloves (freshly minced for best flavor)
• 1/2 cup onions (finely diced into 1/4-inch pieces)
• 1 tsp sesame oil

For the assembly and serving::

• 12 rice paper (I use Three Ladies brand for the best elasticity)
• avocado spray oil
• coconut aminos (gives a great umami flavor without the soy)
• red pickled ginger
• lettuce leaves

Instructions

 

• Heat a skillet over medium-high heat and add the diced onions, cooking for 2-3 minutes until they begin to soften and become translucent. Add the ground turkey, onion powder, and garlic powder, breaking the meat apart with a spoon as it cooks. Stir frequently for 5-7 minutes until the turkey is completely cooked through and no pink remains. Remove from heat, stir in the freshly minced garlic and sesame oil, then let the mixture cool for several minutes before assembling—this prevents the rice paper from tearing when it comes into contact with hot filling.
• Fill a shallow bowl with warm water. Working with one rice paper at a time, dip it into the warm water for about 10-15 seconds until it becomes pliable and soft—don't oversoak or it will tear. Lay the softened rice paper flat on a clean surface, place a lettuce leaf in the center, then add about 2-3 tablespoons of the cooled turkey filling from Step 1 on top of the lettuce. Fold the sides of the rice paper inward and roll tightly away from you, creating a compact cylinder. I like to keep a damp towel nearby to wipe my hands between rolls—it prevents sticking and helps you work more efficiently.
• Heat a skillet over medium-high heat and lightly coat with avocado spray oil. Once the skillet is hot, carefully place the assembled dumplings seam-side down in the pan (work in batches if needed to avoid crowding). Cook for 3-4 minutes until the bottom develops a light golden-brown color, then flip and cook the other side for another 3-4 minutes. The pan-searing creates a slight texture contrast and locks in the flavors before the final baking step.
• Preheat your oven to 400°F while the dumplings are finishing their pan-sear. Transfer the pan-seared dumplings to a baking sheet or rimmed tray and bake for 8-10 minutes until the rice paper becomes slightly crispy and the dumplings are heated through. This two-stage cooking method ensures the filling is fully cooked and the texture is ideal—crispy on the outside but tender inside.
• Transfer the baked dumplings to a serving plate and serve immediately while still warm. Set out small bowls of coconut aminos and red pickled ginger on the side for dipping and garnishing. The umami-rich coconut aminos pairs beautifully with the ginger's bright, spicy notes to complement the savory turkey filling.