Described by a former team mate as, "the best thing I've ever eaten". Lean turkey mince, vitamin D rich mushrooms and fresh greens make this a nutrient packed dish. I've also added fibre with the addition of whole wheat flour. Great for a medium or big day on the bike.
Pack of Turkey Mince
2 Garlic Cloves minced
Thumb sized piece of Ginger grated
1 or 2 Chillies finely chopped
Dried Mushrooms, eg, Porcini
Pack fresh Mushrooms
1 TBSP Rice Wine Vinegar
2 TBSP Hoisin Sauce
1 TBSP Fish Sauce
2 TBSP Soy Sauce
2 TBSP Sweet Chilli Sauce
1 Tin Coconut Milk
Around 400g White Self Raising Flour
100g Wholewheat Self Raising Flour
Toasted sesame seeds
Fresh Coriander Leaves
1 or 2 Spring Onions
Your favourite dipping sauces (Sriracha, Hoisin, Sweet Chilli etc)
Don't be put off, with the help of a food processor this is dead easy.
Start by making your dough for the buns. Pour into the food processor (or by hand) the tin of coconut milk then fill that tin twice with self raising flour. You want about 1/5 to be whole wheat, too much and they wont turn out fluffy. Pulse the food processor until a dough forms. If it's too sticky, add more flour, if it won't come together then add a little water. Wrap in cling film and leave in the fridge while you get on with the filing.
Pour boiling water over the dried mushrooms so that they are just covered.
Heat a little oil in the pan and brown the turkey mince. Then go in with the garlic, chilli and ginger. Give it a minute then add the mushrooms (both types). After about 5 minutes add all the other sauce ingredients along with the liquid from the dried mushrooms. If it looks too runny, reduce the liquid, if not take it off the heat and leave it to cool.
While it cools, prep all your veg and garnishes.
To make the buns pull off a lump of dough about the size of your hand. Flatten it out and put a heaped table spoon of the turkey mix in the middle. Wrap the dough around it and pinch to make a seal. Place this in a paper muffin case and repeat until you've used up all your ingredients.
Place your dim sum in a steamer basket like the one pictured and set over boiling water. It will take around 12 minutes for the buns to cook and rise. The greens will only take 4 or 5 minutes to steam, so put them on half way through.
Once the greens are cooked, tip into a serving bowl and sprinkle over the sesame seeds and fresh coriander leaves.
It will not disappoint! If tomorrow is a big day on the bike, serve it with some additional rice or toss some noodles in to the greens.