Hoisin Turkey Steam Buns with Jalapeño Pepper & Ponzu-Dressed Slaw

Hoisin Turkey Steam Buns

with Jalapeño Pepper & Ponzu-Dressed Slaw

25 MIN
2 Servings
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From the Test Kitchen

We’re filling these soft, pillowy bao (or steam buns) with ground turkey—cooked in an umami-rich sauce of sweet hoisin, sesame oil, and more—plus slices of fresh jalapeño for a pleasant kick of heat. For bright, refreshing contrast, we’re serving them with a vibrant slaw of cabbage and cucumber dressed with citrusy ponzu.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
fresh
ingredients
Hoisin Turkey Steam Buns with Jalapeño Pepper & Ponzu-Dressed Slaw
Title
  • 10 oz Ground Turkey
  • 6 Steam Buns
  • 1 Jalapeño Pepper
  • 1 Persian Cucumber
  • 2 Scallions
  • ½ lb Red Cabbage
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sugar
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumber. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomato paste, hoisin sauce, sesame oil, sugar, and soy sauce until the sugar has dissolved. 

Make the slaw:
2 Make the slaw:

To the bowl of sliced cabbage and cucumber, add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the turkey & sauce:
3 Cook the turkey & sauce:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sauce; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Steam the buns:
4 Steam the buns:

Meanwhile, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the steamed buns with the cooked turkey and sauce and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Garnish with the sliced green tops of the scallions. Serve the finished buns with the slaw on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cabbage and sliced cucumber. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomato paste, hoisin sauce, sesame oil, sugar, and soy sauce until the sugar has dissolved. 

2 Make the slaw:

To the bowl of sliced cabbage and cucumber, add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Cook the turkey & sauce:
3 Cook the turkey & sauce:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sauce; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Steam the buns:

Meanwhile, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Steam the buns:
Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the steamed buns with the cooked turkey and sauce and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Garnish with the sliced green tops of the scallions. Serve the finished buns with the slaw on the side. Enjoy!

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