Steamed Turkey Dumplings 包子
Chinese Style
Soft, fluffy steamed buns filled with savory turkey, vegetables, and aromatic Asian flavors.
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Ingredients
Steps to make it
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Main Course
Recipe Cuisine:
Asian
Servings:
14 people
Makes about 12-16 Dumplings
Preparation Time:
45 minutes
Cooking Time:
When I was living in Beijing, on my way to school, I would often stop and grab a few freshly steamed dumplings. The small neighborhood shops would have bamboo steamers stacked high, filled with warm baozi (包子)—pillowy steamed buns stuffed with vegetables, tofu, pork, or other savory fillings.
Baozi are more than just a quick meal in China; they are a comfort food enjoyed throughout the day. They are commonly eaten for breakfast, as a snack, or as a convenient meal on the go.
This version uses ground turkey as a lighter alternative while keeping the traditional flavors: ginger, garlic, sesame oil, soy sauce, cabbage, and white pepper. The result is a fluffy steamed bun with a juicy, flavorful filling.
Step by Step Recipe Instruction Video:
Ingredients:
- 2 cups all-purpose flour (≈ 250 g)
- 1 packet active dry yeast (≈ 7 g)
- 1 tbsp sugar (≈ 12 g)
- ¾–1 cup warm water (≈ 180–240 ml), adjust as needed
- 1 pinch salt (optional)
- 1½ lb ground turkey (≈ 680 g)
- 2 cups Napa cabbage or green cabbage, finely chopped (≈ 180 g)
- 1 cup shredded carrots (≈ 100 g)
- 2 tbsp fresh ginger, minced (≈ 30 g)
- 1 large onion, finely chopped (≈ 150 g)
- 5–7 cloves garlic, minced
- 2 tbsp oyster sauce (≈ 30 ml)
- 3 tbsp soy sauce (≈ 45 ml)
- 2 tbsp sesame oil (≈ 30 ml)
- 1 tsp white pepper (≈ 2 g)
- 1 tsp black pepper (≈ 2 g)
- 1 tsp salt (≈ 6 g)
- 2 green onions, finely chopped
- 1 tbsp Shaoxing cooking wine
- 1 tsp chili oil
- ½ cup chopped shiitake mushrooms
- ½ block firm tofu, crumbled
Steps to make it:
Step-by-Step Instructions
1. Prepare the Dough
- Warm the water to about 100–110°F (38–43°C).
- Add yeast and sugar. Stir and let sit for 5–10 minutes until foamy.
- Add flour gradually and mix until a dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl.
- Cover and let rise in a warm place for 1–1½ hours, until doubled in size.
- Prepare the Filling
2. Prepare the Vegetables
- Finely chop cabbage.
- Sprinkle lightly with salt and let sit for 10 minutes.
- Squeeze out excess moisture.
This prevents watery dumplings.
3. Mix the Filling
In a large bowl, combine:
- ground turkey
- cabbage
- carrots
- ginger
- onion
- garlic
- oyster sauce
- soy sauce
- sesame oil
- white pepper
- black pepper
- salt
Mix vigorously for 2–3 minutes until the filling becomes slightly sticky.
Cover and refrigerate while preparing the dough.
4. Shape the Baozi
- Punch down the risen dough.
- Divide into 12–16 equal pieces.
- Roll each piece into a ball.
- Flatten into a circle about:
- 4–5 inches (10–12 cm) wide
- slightly thicker in the center
- Add:
- 2–3 tbsp filling
- Fold edges upward and pinch pleats around the top.
Seal tightly.
5. Second Rise
Place finished baozi on parchment squares or a lightly oiled steamer tray.
Cover and let rest for:
20–30 minutes
The buns should look slightly puffed.
5. Steam the Dumplings
- Bring water to a gentle boil.
- Place baozi into a bamboo steamer or steaming basket.
- Steam:
- Small baozi: 15 minutes
- Larger baozi: 18–20 minutes
Do not open the lid during steaming.
After cooking:
- Turn off the heat
- Wait 5 minutes before opening the lid
This prevents the buns from collapsing.
Serving Suggestions
Serve warm with:
- Soy sauce
- Black vinegar
- Chili oil
- Garlic chili sauce
- Pickled vegetables
- Green onion garnish
Storage & Reheating
Refrigerator
Store cooked baozi in an airtight container for up to 3 days.
Freezer
Freeze uncooked or cooked baozi for up to 2 months.
Reheat
Steam frozen baozi for:
- 12–15 minutes
Avoid microwaving if possible—it can make the dough chewy.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
