These (High Protein) Spicy Chili Dumplings with a tender ground turkey, spicy ginger filling are packed with flavor and beyond easy to make! Perfect for making with the family, for date nights, or a girls’ night in. 

As we approach the beginning of fall and end of summer, the seasonal produce is ready to introduce new, hearty vegetables and berries. Some of the September vegetable harvest includes broccoli, cauliflower, artichokes, French beans, leeks, spinach, and sweet corn. And the fruit we’ve all been waiting for…apples! But the list doesn’t end there. September is bursting with blackberries, blueberries, figs, nectarines, persimmons, melons, plums, and peaches. Let’s not forget that September is also “N.C. Wine and Grape Month.” 

But this month, we’re diving further into the health benefits of two specific September delights—mushrooms and carrots. Mushrooms are a rich, yet low-calorie, source of protein, fiber, and antioxidants. They also may help reduce the risk of developing serious health conditions, such as Alzheimer’s, heart disease, diabetes, and cancer. Lastly, they’re a great source of Selenium that is important in helping to make DNA and protect against cell damage. Did you know that the fiber in carrots could help keep blood sugar levels under control? They’re also a phenomenal source of beta-carotene, vitamin A, calcium, and vitamin K, which may help strengthen your bones and lower diabetes risk. 

Servings: 6

Prep time: 25 minutes

Cook time: 10 minutes

Total time: 35 minutes

Ingredients

For the Dumplings:

• 20 Wonton or Dumpling Wrappers
• 1 lb. Ground Turkey or Tofu (This adds the protein but is optional)
• 1 large Carrot, grated
• ¼ Red Onion, finely chopped
• 1 cup Mushrooms, sliced or chopped
• 2 Garlic Cloves, minced
• 1 Tbsp. Ginger, grated or minced
• 1 Tbsp. Olive Oil
• 2 Tbsps. Soy Sauce
• ¼ cup Fresh Parsley, chopped
• 1-2 tsp. Chili Pepper Flakes (depending on how spicy you want it)

For the Spicy Ginger Sauce:

• 1 tsp. Olive Oil
• 1″ Fresh Ginger, grated
• 2 Garlic Cloves, minced or grated
• 3 Tbsp. Soy Sauce
• 1 Tbsp. Agave, or Maple Syrup
• 2 tsp. Flour
• 1 tsp. Chili Pepper Flakes
• ½ cup Water
• Salt & Black Pepper, to taste

Instructions:

For the Spicy Ginger Sauce:

1. In a small saucepan, sauté the olive oil, ginger, and garlic over medium-high heat for 1 minute. 
2. Add the remaining ingredients, whisking until evenly combined and smooth. 
3. Bring the sauce to a boil, then reduce heat to medium until thickened, about 5-7 minutes. Let the sauce cool to room temperature (if serving immediately) or keep warm on low heat to serve with the dumplings. 

For the Dumplings:

1. In a large skillet, allow the olive oil to warm up for 1 minute over medium-high heat. 
2. Sauté the garlic, red onion, and ginger until fragrant, about 1-2 minutes. 
3. Add the ground turkey. Using a spatula, break up the turkey occasionally until fully cooked. 
4. Add in the grated carrots, sliced mushrooms, soy sauce, and chili pepper flakes. Stir until the mushrooms are tender, about 3-4 minutes. 
5. Remove from heat and allow to cool to touch. Stir in the fresh parsley. 
6. To assemble the dumplings, add 1 Tablespoon of filling to the center of the dumpling wrapper. With your finger, lightly coat the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining wrappers and filling. 
7. Heat a little olive oil over medium-high heat in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 4-5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture. 
8. Top with chopped scallions and serve alongside the Spicy Ginger Sauce. Enjoy!

‍Now, it’s time to grab our aprons and enjoy the seasonal delights of end-of-summer produce!