Smokey Turkey Shumai in a Sweet Pea Broth

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

Directions

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.

SWEET PEA BROTH:

• 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)

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.

CHILE OIL:

• 1/2 cup ground red chile (ancho, chimayo or pasilla)
• 1/2 tablespoon ground cumin
• 3 cups canola oil
• 1 teaspoon salt

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.