If you are like me, you likely have leftovers post Thanksgiving. But what do you do if you get tired of eating turkey and mashed potatoes constantly? You get creative. Last year, I turned my leftovers into croquettes. This year, I decided to turn my leftovers into dumplings. The idea worked out better than I thought as the crispiness of the dumplings hit my mouth. This is a very simple recipe and it does not require much, just prep and fry. Try yours today!
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
2 cups mashed potatoes
1 cup of turkey
1 cup of ham (if you did not cook ham, then do 2 cups of turkey or 1 cup of turkey and 1 cup stuffing)
1 ½ tablespoons red chili paste
1 teaspoon of sesame oil
1 package of wonton wrappers
For the Sauce
1 ½ cups ketchup
4 tablespoons of honey
1 teaspoon of sesame oil
3 teaspoons of red chili paste
1 teaspoon of fish sauce
1 teaspoon of soy sauce
Instructions
- In a large bowl, add the mashed potatoes, turkey, ham, chili paste, sesame oil, and mix with a gloved hand
- Lay out the wonton wrappers on a flat surface. In a small bowl, mix one egg yolk and a bit of heavy cream to create an egg wash
- Using a small teaspoon, scoop some of the filling into the center of the wonton. Using a brush, brush some of the egg wash around the edge of the wrapper. Pick the wrapper up from the long sides, and pinch to close
- Repeat process until you are finished with the filling
- In a heavy bottom pan or Dutch oven, add canola oil to cover barely half of the dumplings when they are placed. You do not want to submerge them in oil. Heat the oil to a medium high heat. Add the dumplings and cool about a minute to a minute and a half on each side, or until they brown, and you can pick them up without them sticking to the pan
- Repeat the process until each dumpling has finished cooking
- While the dumplings are frying, prepare the sauce. In a small saucepan, add all the ingredients and stir, heating up over a medium-low heat.
- Serve and enjoy!
Cooking Therapy 
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