Dumpling Wreath
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.
Servings: 4 people
Calories: 314kcal
Ingredients
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
Instructions
- 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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so just scroll up this page to find them!
To double quantity: You'll want to make two wreaths, or one extra big wreath, so make sure it can fit in your steamer!
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.
Nutrition
Calories: 314kcal | Carbohydrates: 44g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 728mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2966IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 4mg