How I love finger foods and so last night I had a dream about having that delicious Chinese meat stuffed dumplings I used to love eating at lunchtime while living in good ole New York City. I used to adore opening them up while they were piping hot and I would blow on them to cool them down as the juice of the sweet and sour barbeque and/or apricot sauce oozed out the sides slightly burning my lips and my fingertips. I’ve tasted them fried or steamed and stuffed with various kinds of meats like diced chicken, pulled pork, ground beef or ground pork, but my favorite of the three was the sweet and wet barbeque pulled pork dumplings. Oh how I miss the delicious foods of New York. LOL!
Well my husband is on spring break and so that means he is hanging around the house a lot and eating up a storm and so it’s time to be a little creative and put together some easy and delicious meals with lots of leftovers.
So the other day we had delicious turkey meat loaf for dinner along with having my neighbor stop by for some dinner too. So now with meat loaf leftovers I was wondering what to do with this second loaf.
So thanks to that amazing dream I decided why not put together a recipe that is as close as possible to those delicious Chinese dumplings I miss and love so much for our lunch on the following day.
So I did it I made turkey meat loaf Chinese style dumplings for our lunch and I made two kinds. I baked some and I steamed some and it tasted absolutely delicious.
So here’s the quick cute recipe for baked, steamed and fried turkey meat loaf dumplings.
You may use any kind of meat leftovers you have available because I will do this from now on with whatever leftover meats I have in the future as well from time to time.
Stuffed Chinese Dumplings Recipe:
1 pound of pre cooked turkey meat loaf (broken into chunks)
(Or you can use any precooked leftover meats like chicken, turkey, pork or beef but be sure that the meat is shredded, ground or chopped)
Meat Sauce Ingredients:
1 cup of honey barbeque sauce
And/or 1 cup of apricot saucy Susan
2 TBS of fresh parsley or cilantro (finely chopped)
2 TBS of fresh green onions or scallions (finely chopped)
1 cup of fresh cabbage (finely and thinly chopped)
1 TBS white cooking wine
1 TBS of roasted sesame oil
1 or 2 cans of Grand’s buttermilk biscuits (8 biscuits in each can)
Or 1 or 2 cans of regular sized buttermilk biscuits
Or packaged Pot sticker dough
1 cup of Bragg’s liquid aminos (tastes delicious like soy sauce)
1 tsp of toasted sesame oil
3-4 cups of hot boiling water
1/2 cup olive oil
½ stick of melted butter
4 crumbled crackers or ½ cup of Italian bread crumbs (optional)
For Steaming: Use any steamer (can be a bamboo steamer, vegetable steamer, electric food steamer or a double boiler)
For Baking: 1 glass baking dish or any baking pan
For Frying: 1 skillet or wok
1 small rolling pin (dust the pin with flour)
1 large mixing bowl
2 small bowls
- For steaming: Bring to boil hot water in steamers or double boiler and then turn on low heat.
- For baking: Preheat oven at 350-375 degrees F.
- For Frying: Turn on low heat olive oil in a skillet or wok (keep on low heat)
- Break up the meatloaf into a bowl (or a meat of your choice)
- Add and mix in meat sauce ingredients and set it aside.
- Pour melted butter in a small bowl and set aside.
- Pour crumbled crackers or Italian bread crumbs in a small bowl and set aside (optional for canned biscuits)
For using canned Biscuits:
- Dust a clean cutting board or table surface with a little flour.
- Dust rolling pin with a little bit of flour.
- Open the cans of biscuits and lay them on floured surface and then very lightly roll them out in a circular motion, keeping their circular shape *(spreading each biscuit’s dough wide enough to fit meat loaf mixture in the center of the biscuit dough and you don’t want the biscuits dough to be too flat or thin either)*
- Next put one TBS of meat loaf mixture in the center of the biscuits one at a time.
- Then fold biscuit encasing the meat loaf mixture (be sure to nip/seal in the meat loaf mixture using your fingers or a fork.)
For using Pot stickers:
- Lay out individual packaged Pot sticker dough on table surface.
- Then one at a time, pour one TBS of meat loaf mixture in the center of the pot sticker dough.
- Then fold the pot sticker dough encasing the meat loaf mixture (be sure to nip/seal in the meat loaf mixture inside the dough using your fingers or a fork.)
For baking and steaming only:
- Then roll biscuit/pot sticker around in melted butter (to coat)
- Then roll biscuit/pot sticker in cracker or Italian crumbs (to coat/but this is optional)
For Steamed Dumplings:
- Then place dumplings directly into bottom of the steamer and cover.
- turn heat on low and allow dumplings to steam cook for 10 to 20 minutes or until done
For Baked Dumplings:
- Pour rest of melted butter into bottom of baking dish
- Then place dumplings into bottom of baking dish
- Bake at 375 degrees F for 20-30 minutes or until golden brown.
For Fried Dumplings:
- Place dumplings into hot olive oil in skillet or wok and fry for 10-15 minutes until lightly browned on both sides.
- Serve the steamed, fried or baked dumplings on a platter. (And any leftovers can be reheated by steaming.)
We had the steamed and the baked delicious turkey meat loaf dumplings, and dunked them in the dipping sauce. We also had a small side salad of lettuce, cucumbers and tomatoes along with iced cold glasses of fruit punch for lunch.
So we enjoyed each others company and sat chatting each other up about the good ole days of having those delicious Chinese dumplings in the New York City side walks and restaurants.
Then we went to sit on the front porch, my husband did some burping (LOL!) as we laughed and watched the pretty little birds fly by and caught a little nap in between while catching some of the warmer weather today and the afternoon breeze.