Take a break from making difficult recipes for Christmas and start making easy show stoppers like my Dumpling Wreath. It's so simple to make, absolutely gorgeous, and such a fantastic centrepiece for your festive table. It’s one of those dishes that will really impress your guests so let me show you how to make it.Â
This dumpling wreath only requires 15 minutes prep and it so simple to make. It's a great way to use up any leftover meat. I've used leftover turkey meat for this recipe, but chicken, beef, lamb, or even plant-based alternatives work too!
This recipe is inspired by a dumpling from Kyrgyzstan called Oromo. It's typically filled with raw minced meat, grated carrot, onion, and spices, then steamed until cooked! It's super delicious and I've just souped up the recipe a bit to make it festive!
If you're looking for more ways to use up leftover turkey, why not check out my Festive Turkey Flatbreads, homemade leftover turkey ramen, turkey Mac and cheese, or these Sweet Chilli Turkey Quesadillas.
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Why You'll Love This Recipe
Simple: This dish only requires 15 minutes prep and then another 15 minutes to cook and assemble. It's honestly such an easy recipe that has a wow-factor!
Impress your guests: There's nothing better than serving up a dish to your guests and receiving all the compliments! This recipe is gorgeous to look at and tastes really delicious. It's moist, full of flavour, and versatile!
Use up leftover meat: Another reason why I love this dish is because you can use up any leftover meat! I've used turkey for this recipe, but if you have chicken, beef, or even plant-based alternatives, you can use it up in this dumpling wreath recipe!
Ingredients & Substitutions
Flour: For this recipe, all you need is all-purpose flour. You can also use gluten-free flour if required!
Carrot: Fresh grated carrot acts as an additional ingredient for colour and moisture. You could use zucchini, aubergine, or red cabbage too.
Mixed herbs: I bought a pre-made jar of mixed herbs. But if you can't find that, then use a mixture of dried rosemary, thyme, and parsley.
Paprika: I used smoked paprika for this recipe, but any paprika will do. You could also use chilli flakes if you wanted to up the heat.
Cumin: Ground cumin works best for this recipe, but if you like the seeds, then feel free to add cumin seeds to the mix too!
Leftover turkey: For the meat element, use any leftover meat you have in the fridge whether that's turkey, chicken, or beef. If you'd like to use a vegetarian alternative, grated tofu would work well for this recipe, or any other grated vegetables or meat alternatives!
Red onion: For a bit of crunch, flavour, and colour, finely chop your red onion to place inside the wreath dumpling.
Garnishes: I love a good garnish, and these ones are colourful, full of flavour, and easy to prepare. You'll need yogurt, harissa paste, olive oil, chives, coriander, and red chillies.
See the recipe card for full information on ingredients for this dumpling wreath.
Just for your information...I have not tested the recipe with the substitute ingredients. They're just suggestions that I believe would work really well! 🙂
Step-By-Step Instructions
Step 1: Begin by making your dough. Add the flour to a large bowl and then gently pour in the water, stirring with chopsticks or a wooden spoon simultaneously. Combine until a shaggy dough forms, then begin kneading with your hand for 1 minute until a rough dough forms. Wrap it in plastic wrap and set it aside.
Step 2: Grate your carrot and then top with 1 teaspoon flaky sea salt, 1 teaspoon mixed herbs, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Give everything a toss so that the carrot is well coated in the herbs and spices, then set it aside.
Step 3: Get your dough, knead it for another 10 seconds on a floured surface, then roll it out using a rolling pin into a large very thin sheet of dough.
Step 4: Evenly spread your leftover turkey all over the sheet of dough, followed by the chopped red onion, and carrot mixture.
Step 5: Gently roll the dough into a log. Don't worry if the dough tears.
Step 6: Get a piece of parchment paper and cut out little breathing holes, place it down onto your steaming basket and then top with the dumpling roll. Get both ends of the roll and pinch them together forming a circular wreath. Steam for 12 minutes.
Step 7: Once your dumpling wreath is cooked, remove it gently from the steamer and place onto a serving plate. Top with yoghurt, your harissa oil, chopped chives, chopped coriander, and sliced chilli.
Step 8: Then serve up and enjoy!
What To Do With Leftovers
Storage: To store this dumpling wreath, I'd recommend placing the wreath in an airtight container without any of its toppings. Store the toppings fresh in a separate container or just leave them in the fridge. Store the dish for up to 3 days.
Freezing: You can freeze this dumpling wreath, once again, as I mentioned above, I'd recommend freezing the dumpling wreath alone, with no toppings, and then placing on the garnishes last minute when you're ready to serve. You can also freeze the dumpling wreath in pieces. So, slice the dumpling wreath into portions and then freeze them individually in small containers. To defrost, leave overnight in the fridge, then follow the reheating instructions below.
Reheating: To reheat your wreath dumpling whole, steam the dumpling for 6-8 minutes. If you're reheating individual pieces, you can either steam them, or reheat them in the microwave for a few minutes until piping hot. Prepare your toppings while the dumpling is reheating, then when its hot, top with the yoghurt, harissa oil, chives, coriander, and red chilli slices.
FAQs
This dumpling wreath is inspired by a dumpling from Kyrgyzstan called Oromo. It's commonly filled with raw minced meat, grated vegetables, and spices. It's curled up into a wreath or into a spiral and steamed until cooked! Such a great sharing dish for friends and family.
Absolutely! Simply remove the turkey meat and replace it with a veggie alternative like vegan meat or grated tofu, or other vegetables like grated aubergine, mushroom, or zucchini.
Yes, of course you can! You could make smoked paprika butter, by combining 1 teaspoon smoked paprika with 2 tablespoon butter, placing it in the microwave and then drizzling that over the dumpling.
Here's some more inspiration for you!
Dumpling Wreath
Ingredients Â
For the dough
- 200g all purpose flour
- 100ml water
For the filling
- 200g cooked turkey, chopped into small pieces
- 1 carrot, grated
- 1 teaspoon flaky sea salt
- 1 teaspoon mixed herbs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ red onion, finely chopped
- Olive oil for brushing the dough
For the toppings
- 5 tablespoon greek yoghurt
- 1 tablespoon harissa paste mixed with 2 tablespoon olive oil
- Bunch of chives, finely chopped
- Bunch of coriander, finely chopped
- 1 red chilli, finely sliced
InstructionsÂ
- Begin by making your dough. Add the flour to a large bowl and then gently pour in the water, stirring with chopsticks or a wooden spoon simultaneously. Combine until a shaggy dough forms, then begin kneading with your hand for 1 minute until a rough dough forms. You don't want the dough to stick to your hands, so if it is once you've kneaded it, add more flour to dry it out. Wrap it in plastic wrap and set it aside.
- Grate your carrot on a chopping board and then top with 1 teaspoon flaky sea salt, 1 teaspoon mixed herbs, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Give everything a toss so that the carrot is well coated in the herbs and spices, then set it aside.
- Get your dough, knead it for another 10 seconds on a floured surface, then roll it out using a rolling pin into a large very thin sheet of dough.
- Brush with olive oil, then evenly spread your leftover turkey all over the sheet of dough, followed by the chopped red onion, and carrot mixture.
- Gently roll the dough into a log. Don't worry if the dough tears.
- Get a piece of parchment paper and cut out little breathing holes, place it down onto your steaming basket and then top with the dumpling roll. Get both ends of the roll and pinch them together forming a circular wreath. Steam for 12 minutes.
- Once your dumpling wreath is cooked, remove it gently from the steamer and place onto a serving plate. Top with yoghurt, your harissa oil, chopped chives, chopped coriander, and sliced chilli.
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