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🍽️ Steamed Dumplings with Turkey Breast and Pepper

318 kcal · 30 min · 4 servings

Ingredients

• 10 g yeast (0.25 cube)
• 200 g wheat flour (Type 550)
• 20 g yogurt butter (1 heaped tbsp; room temperature)
• salt
• 170 g turkey breast fillet
• 200 g red bell peppers (1 red bell pepper)
• 1 clove of garlic
• 1.5 tsp rapeseed oil
• 20 g peanut butter (1 heaped tbsp)
• 1 tbsp Japanese soy sauce
• 2 pinches sambal oelek
• 1.5 tsp cane sugar
• 500 g salad cucumber (1 salad cucumber)
• 1 tsp apple cider vinegar

Instructions

1. 1. Pour 100 milliliters of lukewarm water into a small bowl.
2. 2. Crumble the yeast into the water and stir thoroughly.
3. 3. Cover the bowl and let the mixture rest for 10 minutes.
4. 4. Put the flour into a large mixing bowl.
5. 5. Make a well in the center of the flour.
6. 6. Divide the yogurt butter into small pieces using a teaspoon.
7. 7. Place the butter pieces on the edge of the flour.
8. 8. Sprinkle 1/2 teaspoon of salt over it.
9. 9. Pour the yeast mixture into the well.
10. 10. Knead everything into a smooth dough using the dough hooks of a hand mixer.
11. 11. Cover the dough with a kitchen towel.
12. 12. Let the dough rise in a warm place for about 40 minutes.
13. 13. Rinse the turkey breast fillet under running water.
14. 14. Pat the meat dry with kitchen paper.
15. 15. Dice the meat very finely.
16. 16. Chop the meat even finer with a large knife.
17. 17. Halve the bell pepper and remove the core.
18. 18. Wash the pepper.
19. 19. Cut the pepper into thin strips.
20. 20. Cut the strips into cubes of about 5 millimeters.
21. 21. Peel the garlic.
22. 22. Chop the garlic finely.
23. 23. Heat 1 teaspoon of rapeseed oil in a pan.
24. 24. Fry the minced meat over medium heat for about 2 minutes.
25. 25. Stir constantly.
26. 26. Add the pepper cubes and the garlic.
27. 27. Fry the mixture for another 3 minutes over medium heat.
28. 28. Stir in the peanut butter.
29. 29. Add the soy sauce.
30. 30. Add 1 pinch of sambal oelek.
31. 31. Add 1 teaspoon of sugar.
32. 32. Continue cooking the filling until the liquid has evaporated.
33. 33. Remove the pan from the heat.
34. 34. Transfer the filling into a bowl.
35. 35. Let the filling cool down.
36. 36. Place the yeast dough on a lightly floured work surface.
37. 37. Knead the dough by hand for about 2 minutes.
38. 38. Shape the dough into a roll.
39. 39. Divide the roll into 8 equal portions.
40. 40. Roll each portion into a circle with a diameter of about 9 centimeters.
41. 41. Place 1/8 of the pepper-meat mixture in the center of each circle.
42. 42. Fold the dough over the filling.
43. 43. Press the edges firmly all around.
44. 44. Place the dumplings on a lightly floured surface.
45. 45. Cover them and let them rise for about 10 minutes.
46. 46. Fill a wide pot with water to a height of about 2 centimeters.
47. 47. Bring the water to a boil.
48. 48. Brush a steamer insert with the remaining oil.
49. 49. Place the dumplings on it with the rounded side (seam) facing up.
50. 50. Place the steamer insert into the pot.
51. 51. Steam the dumplings covered over medium heat for about 25 minutes.
52. 52. Wash the cucumber.
53. 53. Peel or trim the cucumber as needed.
54. 54. Halve the cucumber lengthwise.
55. 55. Scoop out the cucumber seeds with a teaspoon.
56. 56. Put the seeds into a mixing beaker.
57. 57. Puree the seeds with a hand blender.
58. 58. Cut the cucumber flesh into cubes of about 5 millimeters.
59. 59. Mix the cucumber cubes with the pureed seed pulp.
60. 60. Add the remaining sambal oelek.
61. 61. Add the remaining sugar.
62. 62. Add vinegar.
63. 63. Mix the sauce well.
64. 64. Let the dumplings cool down if necessary.
65. 65. Season the cucumber sauce with salt.
66. 66. Place the dumplings between two layers of baking paper for transport.
67. 67. Put them in a large airtight container with a capacity of about 2 liters.
68. 68. Fill the cucumber sauce into a screw-top jar.
69. 69. Serve the sauce separately with the dumplings.

Nutrition per serving

• kcal: 318
• Protein: 18 g · Fett/Fat: 8 g · Carbs: 41 g