Chef Joey's Baked Turkey Dumplings
- 1 lb ground turkey (I used Diestel)
- 1 (16 ounce) package egg roll wraps (I used Nasoya)
- 1 12 tablespoons olive oil
- 2 tablespoons vegan margarine
- 1 medium onion (chopped fine)
- 14 head cabbage (chopped fine)
- 2 cups mushrooms (chopped fine)
- 3 garlic cloves (minced)
- 14 cup soy sauce (low sodium)
- 14 teaspoon red pepper flakes
- 14 cup cream cheese (I used Tofuti)
- 14 cup soy coffee creamer (I used silk)
- salt and pepper
- Preheat oven to 350'F.
- Saute the onion and garlic in the olive oil and margarine on medium heat until just transparent.
- Then add the ground turkey and cook breaking the pieces up.
- When it's no longer pink.
- Drain the turkey onion mixture well.
- I put the mixture in a sieve and it it sit over a bowl until it was well drained.
- Add a little more olive oil to the pan and saute the cabbage until just soft, then add the mushrooms, soy sauce, and red pepper flakes.
- Saute until everything is cooked.
- Add in the cream cheese and stir to incorporate.
- Season with salt and pepper to taste.
- Let this mixture cool for a few minutes.
- While the filling is cooling, remove the egg roll wrappers from the package and lay flat.
- Put about 2 tablespoons of the filling in the middle of each wrapper.
- Moisten around the edges with the soy creamer and seal into a triangle, then fold both the sides to the middle and roll from the bottom to the top.
- Make sure you put a little of the cream on any edges that need to be secured.
- Brush the tops with more soy creamer and put the dumplings in a pan that has been covered with tin foil and sprayed with oil.
- Bake for 10 minutes or until golden brown.
- Serve warm.
- Bon Appetit!
ground turkey, egg roll wraps, olive oil, margarine, onion, cabbage, mushrooms, garlic, soy sauce, red pepper, cream cheese, soy coffee, salt
Taken from www.food.com/recipe/chef-joeys-baked-turkey-dumplings-242069 (may not work)