Cooking time: 50 minutes
Serving size: Serves 4
INGREDIENTS
TURKEY DUMPLINGS
500g turkey mince
65g dry roasted peanuts
2 tsp grated ginger
2 cloves garlic (crushed)
1 de-seeded green chilli (finely sliced)
1 Tbsp fresh chopped coriander
salt
pepper
1 tsp lemon juice
BROTH
750 ml water
1 chicken stock cube
2 star anise
1 stick cinnamon
juice of ½ a lemon
1 Tbsp soya sauce
2 Tbsp sweet chilli sauce
2 tsp brown sugar
1 Tbsp white wine vinegar
2 slivers of ginger (approx. £2 coin size)
100g mange tout
100g edamame beans (usually found peeled and frozen)
3 nests of vermicelli noodles
1 Tbsp neutral oil (rapeseed/sunflower oil)
METHOD
1.) Add all the ingredients for the broth to a medium sized pot and bring the broth to a gentle simmer whilst you prepare the dumplings.
2.) Crush the peanuts in a blender until they almost look powder-like but be careful not to blend them too much or you'll start making your own peanut butter! It's perfectly fine to have a few larger bits of peanut once crushed.
3.) Combine all the ingredients for turkey dumplings using a fork to mix all the components together. Divide the mixture to form walnut-sized dumplings.
4.) Heat a wok with 2 tsp neutral oil and pan fry the dumplings for 2-3 minutes on each side until they have a golden colour (don't worry about them being cooked on the inside as we will cook them in the broth too). Once the dumplings have a nice colour on them, remove them from the wok and set them aside on a plate.
4.) Cook the dumplings in the broth for 8-10 minutes and then turn off the heat.
5.) Whilst the dumplings are cooking, soak the vermicelli noodles in boiling hot water for 5 minutes and drain. In a separate bowl, soak the edamame in boiling hot water for 5 minutes.
6.) Stir-fry the drained noodles with the mange tout and 1 clove of crushed garlic for 3-4 minutes in the same wok that you fried the dumplings in (add a drizzle more oil if needed) and then add the edamame. Stir-fry for a further 2-3 minutes.
7.) For serving, place the noodle stir-fry in individual serving bowls first and then layer with dumplings and broth. Top with freshly chopped coriander and crushed peanuts.
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