© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c PULLED or COOKED TURKEY
1 c chopped Chinese cabbage
1/2 c chopped water chestnuts
1/3 c shredded carrots
1/3 c sliced green onion
1/4 c minced fresh cilantro
3 tbsp lower-sodium soy sauce
3 tbsp dry sherry
1 tbsp minced fresh garlic
2 tsp minced fresh ginger
1 tbsp Thai hot sauce
36 wonton skins
Cornstarch As needed
Oil As needed
White vinegar As needed
Chopped lemon grass As needed
In a large bowl, gently combine turkey, Chinese cabbage, water chestnuts, carrot, green onion, cilantro, soy sauce, sherry, garlic, ginger and hot sauce.
For each wonton, square wonton skin with one straight edge toward you. Spread 1 teaspoon of filling in center of wonton. Gather up all four corners to center and pinch with fingers to form a pouch. Repeat with remaining skins and filling.
If preparing wontons ahead, store on pans lightly sprinkled with cornstarch.
Place 1 tablespoon oil into non-stick sauté pan. Lightly brown bottoms about 2 minutes.
Add 1/2 cup water. Cover quickly and steam 4-5 minutes or until skins are slightly translucent. (Prepare in 2 batches for best results.)
Serve hot with white vinegar garnished with lemon grass for dipping, if desired.