300 g Leftover cooked root vegetables from your turkey dinner, finely chopped
4 Spring onion, finely chopped
2 cm Ginger, paste
2 tsp light Soy
2 tsp sesame oil
1 tsp Fish sauce
1 Red chilli, deseeded and finely chopped
1 Egg white
12 Wonton wrappers
Soup | Serves 4
1 tbsp Oil
2 tbsp Red curry paste
1 tbsp Galangal, paste
1 tbsp Garlic, paste
1 tbsp Shrimp paste, roasted
2 sticks lemongrass, bruised
2 x red Red Chilli, chopped
1 tbsp palm sugar
2 tins Coconut milk
2 L Chicken stock
4 x Lime leaves
250 ml leftover smoked turkey gravy
500 g leftover smoked turkey meat, picked
200 g Shitake mushrooms, sliced
2 tbsp Fish sauce
2 x fresh lime juiced
Garnish | Serves 4
A handful of Mint leaves
A handful of Coriander leaves
Procedure
First make up the dumplings.
Mix together all the ingredients and season well, you may need to add a little more Sriracha spice if needed.
Lay out the wrappers and have some cold water ready, spoon a little ball of the filling in the center of a wrapper and wet the surrounding pastry.
Bring up the edges to the middle and squeeze the dumpling tight.
Repeat for the remaining wrappers.
For the soup, bring a heavy pan up to the heat and fry off the pastes for a few minutes, and add the rest of the ingredients up to the meat.
Now is the exciting bit, add in the left over smoked turkey meat along with the mushrooms, fish sauce and lime juice, gently heat for another 10 minutes.
While the soup is heating, steam the dumplings in a steamer for 5 minutes.
Serve the dumplings in the soup and finish with those fresh mint and coriander leaves.
