Turkey is one of those proteins that people don't use much, but when I see it in the store, it calls me. Our shop regularly sells ground turkey drumsticks and the other day we picked up a package with the express intention of making these Turkey Wontons with Turkey Mapo Sauce.
These turkey wontons are the best for ground turkey.
Wontons are great because they are incredibly versatile little meatballs. You can put just about anything you want in these delicious slippery skins (I always prefer store bought wonton skins to make it easier) and this time I just used my usual wonton recipe. replacing the pork with turkey. Green onions, ginger, soybeans, Shaoxing wine, and sesame oil give the filling extra flavor.
And to further enhance the flavor, I made mapo sauce - just the meaty and spicy part of the mapo minus the tofu, minus the pork too, and with even more ground turkey. The result was tender little wontons in an ultra-red turkey sauce that hugged the wontons with delight.
What are turkey wontons?
Turkey wontons are the same thing you know and love, a little meat-filled meatball wrapped in wonton skin, but made with turkey. I love to play with different toppings on wonton and turkey (especially cut thighs), it's perfect because it's juicy and a little different than the usual pork and turkey stuffing. shrimp. Also, I love doing turkey stuff on Thanksgiving because turkey!
Turkey wonton ingredients
We go with fairly standard wonton ingredients, but turkey: ground turkey (I prefer thighs), green onions, ginger, soy sauce, Shaoxing wine, toasted sesame oil, cornstarch, and white pepper.
- Shaoxing Wine: This is what will add flavor and flavor to your wontons. Adds a slightly sweet, nutty, earthy and complex flavor. It's worth buying a bottle if you eat a lot of Chinese food, read more about Shaoxing wine here.
- Toasted sesame oil: Use this on EVERYTHING to add instant flavor. It is toasted, nutty and very good. Don't sleep on it. We love Kadoya, which comes in this iconic yellow capped bottle.
- White pepper: One of those things that if you don't have it, don't worry, but is used a lot in Chinese cooking to add a more crisp spicy flavor with earthy, floral warmth.
How to make turkey wontons
- Mix the garnish. The key to a good wonton topping is a little cornstarch to tie it all together for a juicy, tender wonton. Mix all the ingredients for the filling to form a paste. It may seem a bit loose / wet, this is what you want!
- Shape the wonton. You can do it however you want: elegant or easy. The easiest way is to put some filling in the middle of the wrapper and pull all the edges up and gently mash into a pocket shape. Alternatively, you can put some garnish in the middle, fold the wrap in half, then bring the opposite bottom edges together, wet and pinch to seal.
- Cook. Bring a large pot of water to a boil and when it is bubbling rapidly, gently add the wonton, stirring to prevent it from sticking to the bottom. The wonton will sink at first and then it will start to float like when cooked. Take one and cut it off to make sure, then take them all out.
How to freeze wonton
To freeze, simply place the wonton in a single layer on a plate or platter, without touching it, and freeze until firm. Then collect them and place them in a freezer-safe bag or container. Cook from freezing, adding a few more minutes to cooking time.
What is mapo sauce?
Mapo sauce is the spicy red, pork, garlic, super umami sauce that is served with mapo tofu. It's delicious with tofu, but we love it so much that we eat it with EVERYTHING: wontons (duh), pasta, nachos, you name it, we trace it. Learn more about mapo and mapo tofu here!
doubanjiang
doubanjiang It is a spicy fermented mixture of soybeans and beans that is the key to an authentic Mapo sauce. You can find it locally in a Chinese grocery store, or en línea. Find out more about Doubanjiang here.
Is this dish spicy?
Mapo sauce has a spicy touch, but I wouldn't say it burns your spicy face. The heat comes from the doubanjiang, which you can adjust as needed. If you need it to be spicier, sprinkle with additional ground Sichuan peppercorns. The wontons themselves are not spicy at all.
What if I can't handle the spices?
Try these turkey wontons in wonton soup or any jia jiang sauce you can. also do with turkey!
Why should I make mapo turkey wontons?
- you like turkey all the time, anytime
- you want to smell the spice!
- wontons are life
- do you want to celebrate thanksgiving every day because you are thankful for good food
If you are looking to make turkey for Thanksgiving but aren't looking to go all out to make a full turkey dinner or just love turkey for meat, this recipe is for you.
The spice must flow!
xoxo steph
Turkey wonton in turkey mapo sauce
If you want turkey but don't want to roast a whole bird, make these Ground Turkey Wontons!
It serves 4
Turkey wonton
- 1/2 kg ground turkey
- 1/4 Cortado Green onions sliced
- 1 soup spoon ginger Cortado
- 1 soup spoon soy sauce
- 1/2 soup spoon Shaoxing wine
- 1 coffee scoop toasted sesame oil
- 1 coffee scoop cornstarch
- 1/4 coffee scoop White pepper
- fresh wonton wrappers as necessary
Mapo sauce
- 1 soup spoon oil
- 1/2 kg ground turkey
- 1,5 soup spoon doubanjiang Cortado, See notes
- 2 cloves Garlic Cortado
- 1 Cortado chicken soup
- 1 soup spoon soy sauce
- 1 soup spoon cornstarch shake in 2 tablespoons of water
- Green onions sliced, to serve
- fresh cilantro Cortado, to serve
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In a bowl, combine the turkey, ginger, green onions, soybeans, shaoxing, sesame oil, cornstarch, salt, and white pepper.
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Take a wonton wrap and place 2 teaspoons of meat filling in the middle. Dip your finger in the water and lightly moisten the edges of the wrapper. Fold in half and pinch to seal. Bring the opposite bottom edges together, moisten and pinch to seal. If not, just moisten the edges of the wrap and pinch them together and into a small bag. Keep wrappers and finished wonton covered with saran while you work to prevent them from drying out.
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Bring a large pot of water to a boil over medium-high heat and start with the mapo sauce. In a saucepan, heat the oil over medium heat. Add turkey and cook splitting until cooked through. Lower the heat and add the doubanjiang and cook, stirring, until the oils come out of the doubanjiang and everything is bright red.
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Add the garlic and cook for 1 minute. Add the stock and soy sauce and bring the heat to a simmer. Add cornstarch porridge and simmer, until sauce is thick and shiny, about 1 minute. Put aside.
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When the water for the wontons boils quickly, add your wonton. Stir gently so they don't stick to the bottom of the pot. Bake 3 to 5 minutes (depending on size) or until cooked through; open one to verify.
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Drain well and add the mapo sauce. Delicious with cilantro, green onions, and toasted sesame seeds if desired.
Nutritional intake
Turkey Wonton in Mapo Sauce
Amount per serving
Calories 665
Calories of fat 172
% Daily value *
Fat 19,1 g29%
Saturated fat 3,1 g19%
Cholesterol 128 mg43%
Sodium 1776 mg77%
Potassium 475 mg14%
Carbohydrates 80,3 g27%
Fiber 2,8 g12%
Sugar 1.5g2%
Protein 44,6 g89%
* Percent Daily Values are based on a 2000 calorie diet.
