Asian Steamed dumpling filling recipe with no pork or turkey?

Question

Any other meat is fine.

Answer 1

You could put a white fillet of fish and a handful of peeled prawns/shrimp in the kitchen wizz with an egg white and then mix in some finely chopped green onion etc etc   Use polse button rather than making it too fine.

or

chicken thigh fillet (it is more tasty and keeps moist) in the wizz with egg white (chop chicken first) add garlic, green onion, chilli etc, then stick into wanton wrappers and poach or fry.  

Answer 2

I use beef for Tibetan ones and ground chicken and have done Nepalese with lamb too.

I buy the gyoza skins and use fresh ginger, garlic, green onions, soya sauce, white pepper, sesame oil some I add chili paste, cornstarch and a bit of sugar, add I steam mine for 10 minutes or do the pot sticker method brown and steam saute (pasquale).

Answer 3

Instead of the pork, use ground chicken or even beef-

and steam instead of deep fry

Deep Fried Won Tons

Yields about 48 wontons

INGREDIENTS:

* 4 dried black mushrooms

* 1 leaf bok choy

* 1 green onion

* 1 slice ginger

* 1/2 pound ground pork

* 1 tablespoon dark soy sauce

* 1 teaspoon sesame oil

* 1 teaspoon granulated sugar

* Pinch of salt

* 1 egg, lightly beaten

* 3 cups oil for deep-frying, or as needed

* 48 wonton wrappers, or as needed

* Water, as needed

PREPARATION:

Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.

In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt.

Add the lightly beaten egg and the vegetables. This is the wonton filling.

Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons).

Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar