- Prep time 35 minutes
- Total time 2 hours
Ingredients
Turmeric Dumpling Dough:
Method
In large bowl, combine turkey, onion, cilantro, soy sauce, mint, chili paste, sesame oil, fish sauce, chili pepper, lime zest and juice. Refrigerate for 30 minutes.
Turmeric Dumpling Dough
In food processor, combine flour, salt and turmeric; with motor running, gradually add ½ cup water, mixing until dough starts to clump together. On lightly floured work surface, knead dough for 2 to 5 minutes or until smooth. Shape into ball; cover and refrigerate for 30 minutes. Using rolling pin, roll out dough into ⅛-inch thickness. Using 3-inch round cookie cutter, cut out 25 rounds, rerolling scraps once.
Lay half of the rounds on work surface. Place 1 tbsp turkey filling in center of each round. Brush edges with a little water; fold each round into half moon, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining filling and rounds. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)
In deep fryer or large saucepan, heat vegetable oil to 350°F. In batches, cook dumplings for 3 to 4 minutes or until golden. Transfer to paper towel-lined baking sheet. Serve with Bean Sprout Salad.
Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.
BEAN SPROUT SALAD
In large bowl, combine 4 cups bean sprouts, ½ cup shredded red cabbage, ½ cup diced cucumber, ½ cup coarsely chopped macadamia nuts and ⅓ cup chopped green onions. Whisk together ½ cup olive oil, 1 tbsp sesame oil and 1 tsp each chili powder and chili paste; season with salt and pepper. Pour over vegetables, mixing well to coat.
Nutritional facts Per 4 Dumplings (with salad)
- Iron 4 g
- Fibre 6 g
- Sodium 885 mg
- Sugars 12 g
- Protein 21 g
- Calories 535
- Total fat 23 g
- Cholesterol 5 g
- Saturated fat 3 g
- Total carbohydrate 54 g
