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Turkey Steam Buns
with Quick Cucumber-Radish Kimchi
30 MIN
2 Servings
From the Test Kitchen
Dumplings are one of the most widely-eaten—and widely-enjoyed—foods in the world. Many different cultures boast their own unique, regional varieties. One Chinese dumpling in particular has risen to almost meteoric fame in the modern American culinary scene: the steam bun, an appropriately-named, steamed dumpling. In this version, we’re filling pillowy steam buns with a flavorful, aromatic mixture of ground turkey cooked with traditional seasonings. And for a zesty side, we’re creating a quick version of kimchi made with cucumber and radishes.
Get Cooking-
NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
Title
-
10 oz Ground Turkey
- 6 Chinese Steam Buns
-
6 oz Radishes
-
3 cloves Garlic
-
3 Scallions
-
1 English Cucumber
-
2 Tbsps Rice Wine Vinegar
-
2 Tbsps Sugar
-
1¼ Tbsps Gochugaru (Korean Chili Flakes)
- 1 1-Inch Piece Ginger
-
2 Tbsps Ground Bean Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Thinly slice the cucumber into rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.
2
Make the kimchi:
In a large bowl, combine the radishes, cucumber, vinegar, half the garlic, half the ginger, half the sugar, half the green tops of the scallions, a drizzle of olive oil and half the gochugaru (for a milder dish, use less gochugaru). Toss to thoroughly combine and season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3
Cook the turkey:
While the kimchi marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
4
Make the filling:
Add 2 teaspoons of oil to the pan of reserved fond; heat on medium until hot. Add the white bottoms of the scallions and remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the ground bean sauce, cooked turkey, remaining sugar, ½ cup of water and as much of the remaining gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Remove from heat.
5
Steam the buns:
Rest a colander or strainer over the pot of boiling water, making sure that the water doesn’t reach the colander. Working in batches if necessary, place the buns in the colander; cover with the lid of the pot. Steam 3 to 5 minutes, or until the buns are softened and puffy. Carefully transfer the steamed buns to a clean work surface.
6
Finish the buns & plate your dish:
Fill each steamed bun with some of the filling and kimchi (you will have extra kimchi). Divide the finished buns between 2 dishes. Serve with the remaining kimchi on the side. Garnish with the remaining green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Thinly slice the cucumber into rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.
2
Make the kimchi:
In a large bowl, combine the radishes, cucumber, vinegar, half the garlic, half the ginger, half the sugar, half the green tops of the scallions, a drizzle of olive oil and half the gochugaru (for a milder dish, use less gochugaru). Toss to thoroughly combine and season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3
Cook the turkey:
While the kimchi marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
4
Make the filling:
Add 2 teaspoons of oil to the pan of reserved fond; heat on medium until hot. Add the white bottoms of the scallions and remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the ground bean sauce, cooked turkey, remaining sugar, ½ cup of water and as much of the remaining gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Remove from heat.
5
Steam the buns:
Rest a colander or strainer over the pot of boiling water, making sure that the water doesn’t reach the colander. Working in batches if necessary, place the buns in the colander; cover with the lid of the pot. Steam 3 to 5 minutes, or until the buns are softened and puffy. Carefully transfer the steamed buns to a clean work surface.
6
Finish the buns & plate your dish:
Fill each steamed bun with some of the filling and kimchi (you will have extra kimchi). Divide the finished buns between 2 dishes. Serve with the remaining kimchi on the side. Garnish with the remaining green tops of the scallions. Enjoy!
Tips from Home Chefs