2 lbs ROASTED BONE-IN TURKEY BREAST
1/2 c shiitake mushrooms, cleaned, sliced and sautéed
1/2 c spring onions, finely sliced
1/2 c roasted unsalted cashews, chopped
1 tbsp minced fresh garlic
1 tsp fresh gingerroot, peeled and minced
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp freshly squeezed lemon juice
1/3 c olive oil
2 Medium white onions, chopped
6 Cloves garlic, chopped
3 Stalks lemon grass, cleaned and chopped
2 Medium jalapeno peppers, seeded and chopped fine
10 oz fresh gingerroot, peeled and roughly chopped
2 Bunches cilantro, well cleaned and chopped
2 qt TURKEY BROTH
2 qt half and half cream
1 14-oz can coconut milk
Salt and freshly ground black pepper To Taste
3-inch round wonton wrappers As Needed
Egg whites, slightly beaten As Needed
Olive oil As Needed
Cilantro leaf sprigs, well cleaned As Needed
Allow turkey breast to cool; remove skin and bone and discard. Shred roasted turkey into small pieces.
Mix mushroooms, spring onions, cashews, minced garlic, minced gingerroot, soy sauce, vinegar and lemon juice together. Cover and chill.
COCONUT LEMON GRASS BROTH
Place 1/3 cup olive oil in sauté pan over medium heat. Sauté white onions, chopped garlic and lemon grass. Allow onions to sweat.
Add jalapenos and rough chopped ginger. Cook for 3 more minutes.
Add cilantro bunches and cook for 2 more minutes, stirring occasionally and allowing flavors to blend.
Add stock, cream and coconut milk. Bring to a boil and immediately reduce heat to low. Simmer for 15-20 minutes. Season to taste with salt and pepper.
Pass through a fine sieve.
Cover and chill if not using immediately.
Place 1 heaping tablespoon turkey mixture in the middle of each wrapper. Brush edges of wrappers with egg white. Fold over to the opposite edge, ensuring it is completely sealed.
Heat oil in a sauté pan and add pot stickers, cooking until slightly brown. Add 1/4 to 1/3 cup cold water to the pan, cover and steam over medium heat to ensure the turkey is completely heated. Uncover pan and cook pot stickers just until all the water has evaporated and the pot stickers are re-crisped.
Serve three pot stickers per order.
Reheat Coconut Lemon Grass Broth to desired temperature for service. Ladle 8 ounces hot broth per order and add 3 pot stickers.
Garnish each portion with 3 cilantro leaves floating on top.