Dumplings with Turkey and Peppers
Dumplings with Turkey and Peppers - Savory fork-free pockets - perfect for a picnic or party
Healthy, because
Even smarter
Nutritional values
Ideal for eating out of your hand: a fibre-rich shell with a low-fat filling makes a snack that will give you the nutrients you need. The turkey filet provides plenty of protein, paprika for vitamin C and hot spices for good blood circulation.
If you do not have a steaming insert, you can also prepare the dumplings with a metal sieve: Simply place them in a sufficiently wide and high pot.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- ¼ cube fresh Yeast (about 10 grams)
- 7 ozs Pastry flour (plus more for dusting)
- 1 heaping Tbsp Cultured butter (about 20 grams, room temperature)
- salt
- 6 ozs turkey breasts
- 1 red Bell pepper (about 200 grams)
- 1 garlic clove
- 1 ½ tsps Canola oil
- 1 heaping Tbsp Peanut butter (about 20 grams)
- 1 Tbsp soy sauce
- 2 pinches Sambal oelek
- 1 ½ tsps cane sugar
- 1 Cucumber (about 500 grams)
- 1 tsp apple cider vinegar
Kitchen utensils
Preparation steps
Place 100 ml (approximately 1/4 cup) of lukewarm water in a small bowl. Crumble in yeast, stir thoroughly, cover and let stand for 10 minutes.
Place the flour in a mixing bowl and make a well in the center. Divide butter into small pieces with a teaspoon and place on the flour with 1/2 teaspoon salt.
Pour yeast mixture into the well and knead with dough hook of a hand mixer to a smooth, shiny dough. Cover with a kitchen towel and let rise about 40 minutes in a warm place.
Meanwhile, rinse turkey breast, pat dry with paper towels and chop very finely.
Halve bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into narrow strips, then into about 5 mm (approximately 1/4-inch) cubes. Peel the garlic and chop finely.
Heat 1 teaspoon canola oil in a non-stick pan. Sauté turkey over medium heat for about 2 minutes while stirring.
Add bell pepper and the garlic and cook over medium heat for about 3 minutes. Stir in peanut butter, soy sauce, 1 pinch sambal oelek and 1 teaspoon sugar. Continue cooking until the liquid has evaporated. Remove from heat, transfer the contents to a bowl and let cool.
Keand the dough on a lightly floured work surface with your hands for about 2 minutes. Shape into a log and divide into 8 portions.
Roll out each portion into a round (about 9 cm or approximately 3.5 inches in diameter). Place 1/8 of the turkey mixture in the center of each dough round and fold the dough over the filling. Press firmly around edges to seal, cover and let dumplings rest on a lightly floured surface for about 10 minutes.
Fill a wide pot with about 2 cm (approximately 3/4 inch) of water and bring to a boil. Grease a steamer basket (or sieve) with remaining oil, and add the dumplings, sealed side up. Set steamer in pot, cover and steam for about 25 minutes over medium heat.
Meanwhile, rinse and dry cucumber and halve lengthwise.
Remove the cucumber seeds with a teaspoon, place in a mixing bowl and mash with an immersion blender.
Cut cucumber into 5 mm (approximately 1/4-inch) cubes. Mix with the peanut butter, remaining sambal oelek and sugar and the vinegar.
Chill dumplings if desired. Season cucumber sauce with salt. For transporting, store dumplings between 2 layers of parchment paper in a large container(about 2 liters or approximately 2 quarts). Pour the cucumber sauce in a jar and serve with the dumplings.
