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Jerk turkey dumplings

Name: Jerk turkey dumplings
Yield: 40
Ingredients: 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); 1 packet Dumpling wrappers (Main); 1 Beaten egg, whisked with an equal quantity of water; 1 drizzle Sesame oil, for greasing steamer paper

makes 40

Tam West

Warren Elwin

Food writer

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

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)

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

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.
Add chives and thyme. Mix through turkey or chicken mince. Chill, then make up dumplings as below.

Brush dumpling wrappers with the thin egg wash.
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).
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.