Not sure what to do with Thanksgiving leftovers? Hana Asbrink has got you with an easy recipe to turn last night’s meal into a dumpling. Inspired by the hanetsuki gyoza, these bite-sized delights have the signature thin, crispy skirt and are first steamed then pan-fried. Season lightly with a drizzle of toasted sesame oil and serve! GET THE RECIPE ►► https://f52.co/2YThnuR

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PREP TIME: 45 minutes
COOK TIME: 45 minutes
MAKES: 40 dumplings

INGREDIENTS

Gyoza Filling & Skirt Slurry
1 1/2 cups chopped roasted turkey (preferably dark) meat
1 1/2 cups roasted Brussels sprouts, chopped
1 cup mashed potatoes
2 tablespoons gravy or gelatinized turkey juices
3 to 4 scallions, chopped
2 to 3 garlic cloves, minced
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tablespoons cornstarch
1 cup water

Dipping Sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1/4 teaspoon la-yu or chile oil, plus more to taste
1 scallion, chopped
Toasted white sesame seeds

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