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Home Cooking 2

Pasta dumpling shapes for turkey dumplings?

Cady | Nov 25, 201104:42 PM

I'm taking leftover turkey and making some ravioli/dumpling sort of thing, with minced turkey, celery, onion, garlic and sage...maybe a bit of thyme, some salt and pepper. Filling will be very slightly on the chunky side, so it has good texture. I'll probably add just a touch of ricotta or cream cheese to make it stick together a little - makes it easier to stuff into dumplings - and freeze 'em, and boil them up later to toss with some turkey-mushroom gravy or something.

This is the kind of filling that if I put it in my standard ravioli size, my husband will gripe, 'cause he wants a good bite of filling, and the pasta is secondary. (Me, being pasta obsessed, thinks he is mean, cruel, evil and lacks taste, but what do I know? Kidding, kidding...)

I'm going to do a small experimental batch tonight. I'll do a couple of large ravioli; a couple using a potsticker pleated fold, only smaller; a couple almost potsticker-sized; two sizes of stars (that's where you take a square of pasta, pull up the corners and seal or pleat the edges). I might do something sort of won-ton like.

Any other recommendations for what I might try, fold-wise?

I must admit that as much as I like pasta, it'll be a lot quicker if the dumplings are heavy on the filling. :D


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