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RED CURRRY TURKEY OR CHICKEN DUMPLINGS WITH MAPLE SOY DIPPING SAUCE

  • Posted on
  • By This recipe is courtesy of Turkey Farmers of Canada
  • Posted in 20088428, 20180898, 28382213
RED CURRRY TURKEY OR CHICKEN DUMPLINGS WITH MAPLE SOY DIPPING SAUCE

TIME

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 17

NUTRITIONAL VALUE

Nutritional information per serving
Calories 109

Protein 7 g

Fat 4 g

Carbohydrates 11 g

INGREDIENTS

Dumplings

  • 454 g (1 lb) ground Québec turkey or chicken
  • 15 ml (1 Tbsp.) ST-ELIAS EVOO
  • 30 ml (2 Tbsp.) fresh ginger, minced
  • 2 shallots thinly sliced
  • 2 cloves garlic, minced
  • 30 ml (2 Tbsp.) fresh basil, finely chopped
  • 15 ml (1 Tbsp.) fresh mint, finely chopped
  • 15 ml (1 tsp) red curry paste
  • 5 ml (1 tsp) fish sauce
  • 15 ml (1 Tbsp.) GARLIC & MUSHROOM EVOO
  • 5 ml (1 tsp) maple syrup
  • 1 ml (¼ tsp) salt
  • Fresh pepper
  • Wonton wrappers
  • Canola oil for frying

Dipping sauce

  • 45 ml (3 Tbsp.) soy sauce
  • 45 ml (3 Tbsp.) rice vinegar
  • 22 ml (1 ½ Tbsp.) Sriracha or other hot chili sauce
  • 7.5  ml (1 ½ tsp) BOURBON & MAPLE BALSAMIC VINEGAR

DIRECTIONS

Dumplings

  1. In a medium skillet, heat oil over medium-high heat. Add the ginger, green onions, and garlic, cooking about 3 minutes until fragrant and lightly golden. Be careful not to burn. Remove from heat.
  2. In a large bowl, stir together ground turkey, chopped herbs, curry paste, fish sauce, olive oil, maple syrup, salt, pepper and the cooked ginger, garlic and green onions and any remaining oil. Stir well, being sure to incorporate the curry paste well.
  3. Working with one wonton wrapper at a time, place 5 ml (1 tsp) of turkey mixture in the middle. With a wet finger (keep a bowl of water handy) moisten the edges of the wrapper, then bring the 4 corners together, pinching to seal. Cover filled dumplings with a clean, damp towel as you work, so they don't dry out.
  4. In a large nonstick skillet, heat 15 ml (1 tbsp) canola oil over medium-high heat. Add the dumplings seam side up and cook until golden on the bottom, about 1 minute. Carefully add 125 ml (1/2 cup) of water to skillet and cover, cook until water is almost evaporated, about 3 minutes.
  5. Uncover and cook until all water evaporates, another minute. Reduce heat to medium if they overbrown. You may have to cook in batches, depending on the size of the pan.
  6. If planning on making these ahead, freeze them raw, then thaw before cooking. Serve warm with dipping sauce. Makes about 34 dumplings.

Dipping sauce 

  1. Combine the soy sauce, rice vinegar, sriracha and maple syrup in a small bowl.
  2. Adjust seasonings.