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Smoky Turkey Shu Mai in a Sweet Pea Broth
By Chef Ming Tsai


12 squares Won Ton Wrappers
4 tablespoons Chile Oil for garnish


2 tablespoons Canola Oil
2 cups Organic Yellow Onion roughly chopped
2 cloves Organic Garlic crushed
2 cups Low Sodium Chicken Broth
Salt and Fresh Ground Black Pepper
2 cups English Peas or Frozen Peas
1 cup Organic Spinach Leaves well washed and tough stems removed
4 tablespoons Butter (1/2 stick)


1 pound Ground Turkey
1 tablespoon Chipotle Chiles pureed in adobo (see Ming's Tip)
1 Egg 1/4 cup Heavy Cream
4 tablespoons Butter (1/2 stick) roughly chopped and frozen
4 Scallions green parts only and sliced
1/8 inch thick Salt and Fresh Ground Black Pepper

Chile Oil

1/2 cup Chile Powder such as ancho chimayo or pasilla
1/2 tablespoon Ground Cumin
1 teaspoon Salt
3 cups Canola Oil



Heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan.

When the oil shimmers, add the onions and garlic, reduce the heat to medium-low, cover, and cook until the vegetables are soft and their moisture is released, about 8 minutes.

Add the stock and season to taste with salt and pepper. The broth should be salty. Increase the heat to high and bring to a boil.

Add the peas and spinach and cook until soft, 6 to 8 minutes, adding the spinach for the last 2 minutes. With a blender, puree the mixture.

Add the butter and puree until very smooth. Correct the seasonings. Keep warm over very low heat.


In a food processor, combine the turkey, pureed chipotle, egg, and cream, and puree. Add the butter all at once and pulse just to blend.

Transfer the mixture to a chilled bowl and fold in the scallions. Season with the salt and pepper to taste.

To Form the Shu Mai

Hold 1 won ton wrapper in your hand. Place about 1/2 tablespoon of the filling in the center of the wrapper.

Bring the side of the wrapper up around the filling, pleating the wrapper as you go. Tap the dumpling against the work surface to flatten it.

Repeat with he remaining wrappers and filling. Set up a steamer. Line the steamer baskets with lettuce leaves or spray with vegetable spray to prevent sticking.

Add the shu mai, and steam until they soften and fat gathers near their openings, about 8 minutes. Divide the shu mai among 4 soup plates.

Add the broth, drizzle with the chile oil, and serve. Chile Oil in a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke.

Whisk in the oil and remove from the stove. Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store.

The oil will separate from the solids; use the red oil only. Ming's Tip Make sure to cook the peas in stock that is sufficiently salty; this is what maintains the bright color of the peas.

Puree a small can of the chipotles in adobo beforehand and store it in a tightly sealed container for up to 3 months. This makes a fiery accompaniment to burgers, ribs, or chicken.