Turkey Dumplings in Asian Broth

Cooking time: 50 minutes

Serving size: Serves 4

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INGREDIENTS

TURKEY DUMPLINGS

500g turkey mince

65g dry roasted peanuts

2 tsp grated ginger

2 cloves garlic (crushed)

1 de-seeded green chilli (finely sliced)

1 Tbsp fresh chopped coriander

salt

pepper

1 tsp lemon juice

BROTH

750 ml water

1 chicken stock cube

2 star anise

1 stick cinnamon

juice of ½ a lemon

1 Tbsp soya sauce

2 Tbsp sweet chilli sauce

2 tsp brown sugar

1 Tbsp white wine vinegar

2 slivers of ginger (approx. £2 coin size)

100g mange tout

100g edamame beans (usually found peeled and frozen)

3 nests of vermicelli noodles

1 Tbsp neutral oil (rapeseed/sunflower oil)

METHOD

1.) Add all the ingredients for the broth to a medium sized pot and bring the broth to a gentle simmer whilst you prepare the dumplings.

2.) Crush the peanuts in a blender until they almost look powder-like but be careful not to blend them too much or you'll start making your own peanut butter! It's perfectly fine to have a few larger bits of peanut once crushed.

3.) Combine all the ingredients for turkey dumplings using a fork to mix all the components together. Divide the mixture to form walnut-sized dumplings.

4.) Heat a wok with 2 tsp neutral oil and pan fry the dumplings for 2-3 minutes on each side until they have a golden colour (don't worry about them being cooked on the inside as we will cook them in the broth too). Once the dumplings have a nice colour on them, remove them from the wok and set them aside on a plate.

4.) Cook the dumplings in the broth for 8-10 minutes and then turn off the heat.

5.) Whilst the dumplings are cooking, soak the vermicelli noodles in boiling hot water for 5 minutes and drain. In a separate bowl, soak the edamame in boiling hot water for 5 minutes.

6.) Stir-fry the drained noodles with the mange tout and 1 clove of crushed garlic for 3-4 minutes in the same wok that you fried the dumplings in (add a drizzle more oil if needed) and then add the edamame. Stir-fry for a further 2-3 minutes.

7.) For serving, place the noodle stir-fry in individual serving bowls first and then layer with dumplings and broth. Top with freshly chopped coriander and crushed peanuts.