Smokey Turkey Shumai in a Sweet Pea Broth
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2401
- Total Fat
- 211
- Saturated Fat
- 37
- Carbohydrates
- 89
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 44
- Cholesterol
- 228
- Sodium
- 1711
- Total: 12 hr 20 min
- Prep: 12 hr
- Cook: 20 min
Ingredients
1 pound ground turkey
1/3 cup sliced green scallions
1 tablespoon chipotle
Salt and black pepper to taste
1 egg
1 package wonton skins
1/4 cup cream
2 ounces chopped butter
SWEET PEA BROTH:
2 cups sliced yellow onions
2 smashed garlic cloves
2 cups chicken stock
Salt and white pepper to taste
2 cups English peas or frozen peas (Simplot brand)
1 cup spinach leaves
2 to 4 ounces butter (optional)
CHILE OIL:
1/2 cup ground red chile (ancho, chimayo or pasilla)
1/2 tablespoon ground cumin
3 cups canola oil
1 teaspoon salt
Directions
- In a food processor, puree turkey with chipotle, egg and cream. Pulse in butter but do not puree smooth. Place mousse in a chilled bowl and fold in scallions. Season. Make shumai and/or tortellini. To make shumai, dollop mousse in middle of wonton wrapper. Fold up sides tightly around mousse to form open-faced dumpling and flatten bottom on counter. Steam for 8 minutes until done. Plate in soup plate with pea broth and garnish with chile oil.
- In a saucepan, sweat onion and garlic. Add stock and seasoning. Make sure broth is salty. When boiling, add peas and spinach. Cook until soft, about 5 to 8 minutes. Immediately puree with hand blander and add butter. Check for seasoning.
- Heat chile and cumin in a saute pan until barely smoking. Whisk in oil. Transfer to tall, glass jar and let stand overnight. Oil will separate.;