Smokey Turkey Shumai in a Sweet Pea Broth

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  • Level: Easy
  • Total: 12 hr 20 min
  • Prep: 12 hr
  • Cook: 20 min
  • Yield: 4 servings
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1 pound ground turkey

1/3 cup sliced green scallions

1 tablespoon chipotle

Salt and black pepper to taste

1 egg

1 package wonton skins

1/4 cup cream

2 ounces chopped butter


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


  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. 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.
  3. 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.;