Thanksgiving Dumplings with Turkey, Stuffing, and Gravy

Step 1

Crush the dry stuffing mix into large breadcrumb-like pieces, then combine with the chicken stock so the stuffing is no longer dry. Combine with the remaining ingredients for the dumpling filling in a bowl, mixing well.

Step 2

Add 1 tbsp. of filling to the center of a dumpling wrapper (or less if you’re still practicing folding the dumplings).

Step 3

To make a braided pleat, follow the instructions in the video above, otherwise you can pleat them the more simple way: use your finger to wet the outer edges of the dumpling, then fold the dumpling in half like a taco and pinch the center where the two ends of the wrapper meet. Use your thumb and forefinger to create small pleats along the right side, then the other side, switching direction of the pleats if desired.

Step 4

Fold all of your dumplings, setting the finished ones aside on a baking tray or cutting board and keeping the wrappers and folded dumplings under a clean wet cloth or wet paper towels as you’re working to prevent them from drying out.

Step 5

Heat the cooking oil over medium heat in a non-stick, heavy bottomed pan that has a lid. Carefully place each dumpling in the pan, pressing and swirling each dumpling in the oil to evenly coat the bottom then arranging them in a ring inside your pan. Cook for 2 minutes so the bottom starts to get crispy.

Step 6

Add the water and quickly cover with the lid, cooking until almost all of the water evaporates (usually 5-7 min). Remove the lid and continue to cook until water has evaporated.

Step 7

While your dumplings are cooking, prepare your cranberry sauce by either using a spoon to carve out the shape of a turkey's body or filling two small bowls with heated cranberry sauce. Cut out legs, eyes and a beak out of a dumpling wrapper and gently place onto cranberry sauce.

Step 8

Once dumplings are cooked, arrange the dumplings around the cranberry sauce turkey body and serve immediately.

Step 9

To freeze leftover dumplings, freeze them separated on a baking tray and transfer to a freezer bag after the dumplings are frozen solid.