Smokey Turkey Shumai in a Sweet Pea Broth (Ming Tsai) |
|
 |
Prep Time: 720 Minutes Cook Time: 20 Minutes |
Ready In: 740 Minutes Servings: 4 |
|
Ingredients:
1 pound ground turkey |
1 tablespoon chipotle |
1 egg |
1/4 cup cream |
2 ounces chopped butter |
1/3 cup sliced green scallions |
salt and black pepper to taste |
1 package wonton skins |
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) |
1/2 cup ground red chile (ancho, chimayo or pasilla) |
1/2 tablespoon ground cumin |
3 cups canola oil |
1 teaspoon salt |
Directions:
1. 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.
2. SWEET PEA BROTH:
3. 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.
4. CHILE OIL:
5. 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.
|
|