Turkey Carrot Mushroom Dumplings are delicious, healthy and make a great appetizer or meal. I’ve been making these dumplings for a friend who is going through cancer treatment. These are lighter and healthier than most store-bought or restaurant dumplings, and also meet the needs of a low fiber diet and low residue diet.
I haven’t met a person who doesn’t love Chinese dumplings. So, when I had the opportunity to cook for a cancer patient who is on a low fiber, low residue diet, I got creative with my dumplings. The low fiber, low residue diet limits the type and amount of vegetables in the diet. So, instead of focusing on what my friend couldn’t eat, I included some vegetables she can eat – well-cooked carrots and mushrooms.
These Turkey Carrot Mushroom Dumplings are steamed, so they are lower in fat than most dumplings. They’re also pretty mild in flavor (for queasy stomachs), but you can serve with your favorite dipping sauce if you like more seasoning.
I used store bought dumpling skins, but if you’re feeling adventurous, you can make your own dumpling skins. See my Spinach Tofu Dumpling recipe for a dumpling skin recipe and photos on how to fold dumplings.
I love coming up with food solutions for people on special diets. Just because you’re on a special diet that seems restrictive, doesn’t mean you can’t have something delicious to eat. I think my friend appreciates the variety of food options I’ve been coming up with, all while keeping everything low fiber and low residue.
Of course, these Turkey Carrot Mushroom Dumplings can be enjoyed by anyone – you don’t have to be on a special diet. My husband enjoyed the extras for dinner.
Turkey Carrot Mushroom Dumplings
- 3/4 cup carrots finely julienned
- 1 pound ground turkey
- 1/2 cup mushrooms finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 30 dumpling wrappers
Put carrots in microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are (I used a julienne peeler). Drain and let cool.
In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
Bring water to boil in bottom of a steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.
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