Spicy steamed turkey dumpling stir fry

Spicy steamed turkey dumpling stir fry

A couple of years ago, when I was expecting my twin sons, Mr Burble and I renewed our wedding vows on our 10th wedding anniversary and during the trip we went to a dim sum restaurant that had only just opened.

With every pass of the waitress who spoke no English you never knew what was being served, but one dish was similar to this one, but I think I’ve chickened out of putting as much chilli in as I had that day!!

Please note that the method for this recipe includes putting the mince mixture in the fridge for 1 hour before cooking.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

245 g turkey thigh mince
46 g spring onion
0.5 lemongrass
1 chilli, sliced, seeds or no seeds up to you!
15 g fresh coriander
43 ml soy sauce
116 g mushrooms, sliced
149 g Chinese leaf
24 g sesame seeds
6 g coconut oil
25 ml fish sauce


  • Put the spring onion, lemongrass, chilli and coriander in a good processor and blitz until finely chopped.
  • Put the mince into a bowl and add the finely chopped herbs and spices along with the soy sauce.
  • Using your hands thoroughly incorpoate everything into the mince and pop in the fridge for an hour.
  • After an hour, put a steamer onto a medium heat, shape the mince into balls with wet hands and place in the steamer to cook.
  • The steamer needs to be at a gentle simmer and the balls should take around 15 minutes to steam.
  • The balls will be firm to the touch when ready and steaming them will make them lovely and juicy!
  • Put a wok or large frying pan onto a medium heat with the coconut oil, add the mushrooms and chinese cabbage and stir fry until they are cooked to your liking.
  • When everything is ready, put the chinese cabbage mixture onto a plate and top with the turkey balls.
  • Sprinkle the balls with the sesame seeds and serve the fish sauce on the side as a dip.

Recipe Notes

  • Please note that the method for this recipe includes putting the mince mixture in the fridge for 1 hour before cooking.
  • For anyone following 2018 BC plans, use lean turkey or chicken breast mince.
  • For anyone following older BC plans, make sure your mince is extra lean, less than 5% of fat per 100g..
  • For those on 2018 BC plans, soy sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • For anyone following BC plans, fish sauce has been used in addition to soy sauce.

Nella Foulds
Nella Foulds

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