These pillowy stuffed dumplings in a comforting broth are among our favorite ways to repurpose leftovers. Here, we use a mashed mix of turkey dinner leftovers or you can create your own filling from leftovers. The roasted turkey carcass makes an excellent broth but a tasty store-bought broth works just as well.
Ingredients
- ½ amount of dumpling dough (see below)
- 2 quarts good, delicious (turkey) broth, enriched with turmeric and spices to taste
- 2 medium carrots, cut into semi-circles
- Fresh herbs for garnish
- 2 cups unbleached organic plain flour + extra for dusting
- ½ teaspoon salt
- ½ cup warm water (bathwatertemperature) + extra as needed
Preparation
FOR THE FILLING
About 2 cups finely chopped and mashed turkey (or other) dinner leftovers. Season to taste and you have a ready-to-use filling.
Roll rested dumpling dough into a log about 1 inch thick and divide in 16 equal pieces. Flour the surface again and roll each piece into a roughly 3-inch-diameter round. Place a good teaspoon filling in the center of 1 dough round. Brush edges with a little water using your finger and fold the dough over to create a half moon. Press tight along the edges to seal. Proceed with the remaining dough rounds.
(To freeze dumplings, place them on a sheet (with space between them) and place in the freezer. Once frozen, you can store them in a freezer bag). Heat the broth in a large pot. Add the carrots and cook until soft.
Carefully lower each dumpling into the simmering broth. Stir carefully to make sure no dumplings stick together and bring the broth back to simmering (if needed). Simmer for 3–4 minutes. Use a slotted spoon to remove the dumplings.
To serve, divide the dumplings among 4 bowls. Add the carrots from the broth and finally pour in the broth. Garnish with fresh herbs.
FOR THE DUMPLING DOUGH
Makes 2 (16-piece) dough rolls
Mix flour, salt and warm water in a bowl with a wooden spoon until you have a shaggy dough. Dump on a floured surface, cover with plastic wrap (save it for next step) and let rest for 15 minutes.
Dust your hands and knead for about 6–8 minutes, reflouring your hands every time you feel the dough stick. The dough is ready when it feels elastic and no longer sticky.
Divide the dough in 2 equal pieces. Wrap one piece in plastic and store in fridge (up to 3 days) or freeze (up to 3 months). Cover the other piece with plastic and let rest for 30 minutes. Proceed as per directions at right.
