Jerk turkey dumplings

Tam West

Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

Filling

1 stalk	Celery, with leaves, finely chopped
½ large	Onions, finely chopped
½	Red capsicums, finely chopped
½	Yellow capsicums, finely chopped
1 drizzle	Olive oil, a generous one
1 tsp	Paprika
1 tsp	Ground turmeric, or 1 Tbsp freshly grated
1 Tbsp	Jerk paste, use up to 2 Tbsp (I used Walkerswood Jamaican Jerk Seasoning) (Main)
1 small	Grapefruit, juiced or use juice of 1 lemon
1 small handful	Chopped chives, and thyme mixed
400 g	Turkey mince, or use chicken mince (Main)

Assembly

1 packet	Dumpling wrappers (Main)
1	Beaten egg, whisked with an equal quantity of water
1 drizzle	Sesame oil, for greasing steamer paper

Directions

1. Fry chopped celery and leaves, onion and capsicum in a good pour of olive oil with paprika and turmeric until everything is soft. Add jerk paste and the grapefruit or lemon juice. Cook to incorporate. Remove from heat and cool.
2. Add chives and thyme. Mix through turkey or chicken mince. Chill, then make up dumplings as below.

Dumpling assembly

1. Brush dumpling wrappers with the thin egg wash.
2. Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
3. Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

More of Warren's dumpling recipes

• Eggplant, mushroom and fish dumplings
• Lamb and mint dumplings
• Pork and prawn dumplings