Chinese Thanksgiving Leftover Dumplings with Pumpkin Pie Sauce & Cranberry Relish
Chef Matt Johnson introduces traditional holiday ingredients into a Chinese staple, the dumpling, to create a unique dish for a Falliday Leftover Throwdown Competition. Here he shares exactly how to make this at home.
Ingredients
2 tablespoons active dry yeast
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup water
4 cups all-purpose flour
1 cup leftover mashed potatoes
1 cup water
1 teaspoon kosher salt
1/4 cup sugar
2 tablespoons vegetable oil
1 pound leftover roasted turkey (dark or light meat, finely chopped)
4 eaches green onions (trimmed & finely chopped)
3 tablespoons cilantro (minced)
3 tablespoons fresh ginger (peeled & minced)
2 cups leftover pumpkin pie (crust removed, 2 cups of filling only)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cups leftover turkey gravy
Directions
Dumpling Dough:
Starter
1. Mix together the first four ingredients in a small bowl. Set aside for 30 minutes.
Dough
1. Mix together leftover mashed potatoes, water, kosher salt, sugar and vegetable oil with the starter.
2. Add the flour slowly while mixing until a soft ball of dough is formed.
3. Turn the dough out onto a floured surface and knead until a nice smooth, soft, elastic dough comes together. If the dough is too sticky, knead in more flour.
4. Place in an oil bowl and let rest for 2 to 3 hours.
Filling:
1. Stir together the remaining ingredients, except for the gravy, and let stand, refrigerated, for about an hour.
To Make the Dumpling:
1. Turn the dough out on to a lightly floured surface.
2. Punch the dough down flat and then gently roll out until it is about 1/4 inch thick.
3. Cut the dough into 2 inch by 2 inch squares.
4. Place about 1 tablespoon of filling in the center of each square of dough.
5. Then place 1 teaspoon of gravy on top of the filling.
6. Gently bring the corners of the squares up and pinch them together then pull up the sides pinching together as well. The filling should be completely sealed inside the dough.
7. Let the finished dumplings rest for about 30 minutes before placing in a bamboo steamer placed over boiling water. Cover with the lid and let steam for about 12 minutes.
For the Sauce:
1. In a small sauce pan place the pie filling, sherry and soy sauce.
2. Stir together over a medium heat.
3. Slowly add stock or water until a sauce consistency is achieved while bring to a low simmer.
To Serve:
1. Place a spoonful of sauce in the bottom of a bowl and place the finished dumplings on top.
2. Garnish with leftover cranberry relish.
