Pepper Soup Dumplings
Pepper Soup Dumplings
Ingredients
For the Dumpling Dough
- 2 cups plain flour
- 1 teaspoon salt
- 1 cup hot water
For the Dumpling Filling
- 1 1/2 pounds ground turkey, or beef, chicken, or shrimp
- 1 red bell pepper
- 1 habanero, or scotch bonnet
- 1 small onion
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon bouillon powder
- 1 teaspoon cayenne pepper
- 1 tablespoon oil, for cooking
For the Pepper Soup Broth
- 2 cups chicken broth
- 1 cup water
- 1 red bell pepper
- 1 habanero, or scotch bonnet
- 1 small onion
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon bouillon powder
- 1 teaspoon cayenne pepper
- 1 tablespoon oil, for cooking
For Garnish (optional)
- cilantro, chopped
Instructions
- 1
In a medium-sized bowl, combine the plain flour and salt. Gradually pour the hot water into the flour mixture, mixing with a spoon until a shaggy dough forms.
⏱️ 3 min
- 2
Transfer the dough to a clean surface and knead by hand for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest.
⏱️ 7 min
- 3
Roughly chop the red bell pepper, habanero (or scotch bonnet), and small onion for the filling. Add the chopped vegetables to a food processor along with the freshly grated ginger. Blend until the vegetables are finely minced.
⏱️ 5 min
- 4
Heat 1 tablespoon of oil in a pan over medium heat. Add the minced vegetables from the food processor to the hot pan and sauté for 5 minutes until softened and fragrant.
⏱️ 5 min
- 5
Add the ground turkey to the pan. Break up the meat with a spoon and cook until it is browned and no longer pink.
⏱️ 8 min
- 6
Season the ground turkey with soy sauce, salt, black pepper, garlic powder, onion powder, bouillon powder, and cayenne pepper. Mix all the ingredients well to ensure the seasonings are evenly distributed. Continue to cook for another 2-3 minutes.
⏱️ 3 min
- 7
Remove the filling from the heat and let it cool completely before assembling the dumplings.
⏱️ 15 min
- 8
Divide the rested dough into small, equal portions. Take one portion of dough and roll it out on a lightly floured surface using a rolling pin until it forms a thin circle.
⏱️ 10 min
- 9
Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges of the dumpling to seal it securely, using a pleating technique. Repeat for all remaining dough and filling.
⏱️ 15 min
- 10
Bring a pot of water to a rolling boil. Carefully add the assembled dumplings to the boiling water. Boil the dumplings for 5 minutes, or until they are cooked through and float to the surface. Drain the cooked dumplings and set aside.
⏱️ 7 min
- 11
Roughly chop the red bell pepper, habanero (or scotch bonnet), and small onion for the broth. Add the chopped vegetables to a food processor along with the freshly grated ginger. Blend until the vegetables are finely minced.
⏱️ 5 min
- 12
Heat 1 tablespoon of oil in a separate pot over medium heat. Add the minced vegetables to the pot and sauté for 5 minutes.
⏱️ 5 min
- 13
Pour in the chicken broth and water. Season the broth with salt, black pepper, garlic powder, onion powder, bouillon powder, and cayenne pepper. Bring the broth to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 15 min
- 14
Add the cooked dumplings to the simmering pepper soup broth. Gently stir to combine the dumplings with the broth. If desired, garnish with chopped cilantro. Serve the Pepper Soup Dumplings hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Soup Dumplings
For the Dumpling Dough
- 2 cups plain flour
- 1 teaspoon salt
- 1 cup hot water
For the Dumpling Filling
- 1 1/2 pounds ground turkey, or beef, chicken, or shrimp
- 1 red bell pepper
- 1 habanero, or scotch bonnet
- 1 small onion
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon bouillon powder
- 1 teaspoon cayenne pepper
- 1 tablespoon oil, for cooking
For the Pepper Soup Broth
- 2 cups chicken broth
- 1 cup water
- 1 red bell pepper
- 1 habanero, or scotch bonnet
- 1 small onion
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon bouillon powder
- 1 teaspoon cayenne pepper
- 1 tablespoon oil, for cooking
For Garnish (optional)
- cilantro, chopped
Instructions
- 1
In a medium-sized bowl, combine the plain flour and salt. Gradually pour the hot water into the flour mixture, mixing with a spoon until a shaggy dough forms.
⏱️ 3 min - 2
Transfer the dough to a clean surface and knead by hand for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest.
⏱️ 7 min - 3
Roughly chop the red bell pepper, habanero (or scotch bonnet), and small onion for the filling. Add the chopped vegetables to a food processor along with the freshly grated ginger. Blend until the vegetables are finely minced.
⏱️ 5 min - 4
Heat 1 tablespoon of oil in a pan over medium heat. Add the minced vegetables from the food processor to the hot pan and sauté for 5 minutes until softened and fragrant.
⏱️ 5 min - 5
Add the ground turkey to the pan. Break up the meat with a spoon and cook until it is browned and no longer pink.
⏱️ 8 min - 6
Season the ground turkey with soy sauce, salt, black pepper, garlic powder, onion powder, bouillon powder, and cayenne pepper. Mix all the ingredients well to ensure the seasonings are evenly distributed. Continue to cook for another 2-3 minutes.
⏱️ 3 min - 7
Remove the filling from the heat and let it cool completely before assembling the dumplings.
⏱️ 15 min - 8
Divide the rested dough into small, equal portions. Take one portion of dough and roll it out on a lightly floured surface using a rolling pin until it forms a thin circle.
⏱️ 10 min - 9
Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges of the dumpling to seal it securely, using a pleating technique. Repeat for all remaining dough and filling.
⏱️ 15 min - 10
Bring a pot of water to a rolling boil. Carefully add the assembled dumplings to the boiling water. Boil the dumplings for 5 minutes, or until they are cooked through and float to the surface. Drain the cooked dumplings and set aside.
⏱️ 7 min - 11
Roughly chop the red bell pepper, habanero (or scotch bonnet), and small onion for the broth. Add the chopped vegetables to a food processor along with the freshly grated ginger. Blend until the vegetables are finely minced.
⏱️ 5 min - 12
Heat 1 tablespoon of oil in a separate pot over medium heat. Add the minced vegetables to the pot and sauté for 5 minutes.
⏱️ 5 min - 13
Pour in the chicken broth and water. Season the broth with salt, black pepper, garlic powder, onion powder, bouillon powder, and cayenne pepper. Bring the broth to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 15 min - 14
Add the cooked dumplings to the simmering pepper soup broth. Gently stir to combine the dumplings with the broth. If desired, garnish with chopped cilantro. Serve the Pepper Soup Dumplings hot.
⏱️ 3 min