Dumpling Bowl with Ground Turkey and Bok Choy
This easy dumpling bowl uses boiled dumpling wrappers as chewy noodles, tossed with savory ground turkey, wilted bok choy, and a simple soy sesame sauce. It comes together in 25 minutes and tastes like something from your favorite noodle spot.
Servings: 4
Calories: 428kcal
Equipment
- Large pot
- Large skillet or wok
- Colander
- Small mixing bowl
Ingredients
- 30 dumpling wrappers separated
- 2 tablespoon olive oil
- 1 lb ground turkey
- 2 shallots diced
- 3-4 garlic cloves minced
- 2 tablespoon fresh grated ginger
- 5 cups bok choy loosely chopped or sliced
- 4-6 cups water or broth for boiling wrappers
- Sliced green onions for garnish optional
- Small drizzle of sesame oil optional, to toss drained wrappers
For the sauce:
- ⅓ cup soy sauce
- 1 tablespoon sesame oil
- ¼ cup chicken broth
- 1 teaspoon honey
- 1 teaspoon sriracha adjust to taste
Instructions
- Separate all dumpling wrappers and set aside on a plate before you start anything else. This prevents clumping when they hit the water.
- Bring a large pot of water or broth to a full boil.
- In a small bowl, whisk together the soy sauce, sesame oil, chicken broth, honey, and sriracha. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart, for 5 to 6 minutes until browned and cooked through.
- Add the diced shallots, minced garlic, and grated ginger to the skillet. Stir and cook for 2 minutes until softened and fragrant.
- While the aromatics cook, drop the separated wrappers into the boiling water one by one, stirring gently. Cook for 2 to 3 minutes until tender but still slightly chewy. Drain and toss with a small drizzle of sesame oil if desired.
- Add the chopped bok choy to the skillet. Stir and cook for 1 to 2 minutes until wilted but still has some texture.
- Pour the sauce into the skillet. Stir to combine and simmer for 1 minute.
- Add the cooked and drained dumpling wrappers. Gently toss until everything is coated and well combined.
- Divide into serving bowls, top with green onions, and serve hot.
Notes
- Separate first, always. This is the most important step. Do it before you turn on the stove and you'll save yourself a lot of frustration.
- Don't overcook the wrappers. 2 to 3 minutes is the sweet spot. They keep cooking a little once they hit the hot skillet, so pulling them slightly al dente is actually ideal.
- Broth instead of water. Cooking the wrappers in chicken or vegetable broth instead of plain water adds a layer of flavor you'll notice.
- Leftovers tip. The wrappers soak up sauce in the fridge, so always add a splash of water or broth when reheating to bring the consistency back.
Nutrition
Calories: 428kcal | Carbohydrates: 41g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 1612mg | Potassium: 712mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3948IU | Vitamin C: 42mg | Calcium: 143mg | Iron: 4mg
