Turkey Wontons in Turkey Mapo Sauce · i am a food blog

I love a good classic roast turkey, especially spatchcocked Or laminatedbut I also like turkey as a turkey. Seriously, these turkey wontons are one of the best things you can make with ground turkey.

Turkey is one of those proteins that people don’t use a lot of, but when I see it at the store, it catches my eye. Our grocery store regularly sells ground turkey legs 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 thing ever for ground turkey.

Wontons are great because they are incredibly versatile little dumplings. You can put almost anything you want in these delicious slippery skins (I always use store bought wonton skins for ease) and this time I just used my regular wonton recipe, substituting pork with turkey. Scallions, ginger, soybeans, Shaoxing wine and sesame oil give the filling extra flavor.

And to enhance the flavor even more, I made mapo sauce: just the meaty, spicy part of the mapo minus the tofu, minus the pork too, and with even more ground turkey. The result was small, tender wontons in a super red turkey sauce that coated the wontons with delight.

What are turkey wontons?

Turkey wontons are the same ones you know and love – a small meat-filled dumpling wrapped in a wonton skin – but made with turkey. I love playing with different fillings in wonton and turkey (especially ground legs) is perfect because it’s juicy and just a little different than your usual pork and shrimp filling. Plus, I love making turkey dishes around Thanksgiving because, turkey!

Turkey Wonton Ingredients

We opt for fairly standard wonton ingredients, but with turkey: ground turkey (I prefer the legs), green onions, ginger, soy sauce, Shaoxing wine, toasted sesame oil, cornstarch and white pepper.

• Shaoxing wine: This is what will add extra punch and flavor to your wontons. It adds a slightly sweet, nutty, earthy and complex flavor. It’s worth buying a bottle of this if you prepare a lot of Chinese food, learn more about Shaoxing wine here.
• Toasted sesame oil: Use it on EVERYTHING to add instant flavor. It’s toasty, nutty and so good. Don’t sleep on it. We love Kadoya, which comes in this iconic yellow cap bottle.
• White pepper: One of those things that if you don’t have it, don’t worry, but it’s used a lot in Chinese cooking to add a brighter, tangier peppery flavor with an earthy, floral heat.

How to Make Turkey Wontons

1. Mix the filling. The key to a good wonton filling is a little cornstarch to bind everything together for a tender, juicy wonton. Mix all the filling ingredients until they form a dough. It may feel a little loose/wet, which is what you want!
2. Shape the wonton. You can make it however you want: simple or sophisticated. The easiest way is to just put a little filling in the middle of the wrapper, pull all the edges up and gently squish to form a pouch. Alternatively, you can put some filling in the middle, fold the wrapper in half, then bring opposite bottom edges together, wet and pinch to seal.
3. Cook. Bring a large pot of water to a boil and when it boils rapidly, carefully add the wontons, stirring to prevent them from sticking to the bottom. The wonton will sink first and then start to float like when it is cooked through. Take one and open it to make sure, then remove them all.

How to Freeze Wontons

To freeze, simply spread the wonton in a single layer on a plate or tray, without touching it, and freeze until firm. Then, gather them together and put them in a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.

What is mapo sauce?

Mapo sauce is the spicy, pork, garlic and super umami red sauce that is served with mapo tofu. It’s delicious with tofu but we love it so much we eat it with EVERYTHING: wonton (duh), pasta, nachos, whatever, we mapo-ed it. Learn more about mapo and mapo tofu here!

Doubanjiang

Doubanjiang is a spicy fermented blend of soybeans and beans that is the key to authentic mapo sauce. You can find it locally at a Chinese grocery store, or online. Learn more about Doubanjiang here.

Is this dish spicy?

The mapo sauce has a hint of spice, but I wouldn’t say it burns your face. The heat comes from the doubanjiang, which you can adjust according to your needs. If you need to make them spicier, sprinkle them with a few extra ground Sichuan peppercorns. The wontons themselves are not spicy at all.

What if I can’t stand spices?

Try these turkey wontons wonton soup or thrown in jia jiang sauce that you could Also made with turkey!

Why You Should Make Mapo Turkey Wontons

• you like turkey all the time, any time
• you want to smell the spices!
• wontons are life
• you want to celebrate thanksgiving every day because you are grateful for good food

If you’re looking to make turkey for Thanksgiving but aren’t looking to go all out and make a whole turkey dinner or if you just like turkey as a meat, this recipe is for you.

The spice must flow freely!
xoxo steph

Turkey wontons with turkey mapo sauce

When you want turkey but don’t want to roast a whole bird, make these ground turkey wontons!

Serves 4

Preparation time 30 minutes minutes

Cooking time 30 minutes minutes

Total duration 1 hour hour

Turkey Wonton

• 1/2 kg ground turkey
• 1/4 cup green onions slice
• 1 tablespoon ginger ax
• 1 tablespoon I am willow
• 1/2 tablespoon Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornflour
• 1/4 teaspoon white pepper
• fresh wonton wrappers as needed

Mapo Sauce

• 1 tablespoon oil
• 1/2 kg ground turkey
• 1.5 tablespoon doubanjiang axsee remarks
• 2 cloves garlic ax
• 1 cup chicken broth
• 1 tablespoon I am willow
• 1 tablespoon cornflour whipped in 2 tablespoons water
• green onions sliceto serve
• fresh coriander axto serve

• In a bowl, combine the turkey, ginger, green onions, soy, Shaoxing, sesame oil, cornstarch, salt and white pepper.

• Take a wonton wrapper and place 2 teaspoons of meat filling in the middle. Dip your finger in the water and lightly wet the edges of the wrapper. Fold in half and pinch to seal. Bring opposing bottom edges together, wet and pinch to seal. Alternatively, simply wet the edges of the wrapper, bring them together and pinch them into a small pouch. Keep the wrappers and finished wonton covered with plastic wrap while you work, to prevent them from drying out.

• 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 the turkey and cook, breaking it up, until cooked through. Reduce the heat, add the doubanjiang and cook, stirring, until the oils separate from the doubanjiang and everything is bright red.

• Stir in the garlic and cook for 1 minute. Add the broth and soy sauce and increase the heat until everything simmers. Stir in the cornstarch slurry and simmer gently until the sauce is thick and glossy, about 1 minute. Cancel.

• When the wonton water boils quickly, add your wonton. Stir gently so they don’t stick to the bottom of the pan. Cook for 3-5 minutes (depending on size) or until cooked through – open one to check.

• Drain well and add the mapo sauce. Enjoy with additional cilantro, green onions, and toasted sesame seeds if desired.

Nutrition Facts

Turkey wontons with turkey mapo sauce

Amount per serving

Calories 665
Calories from fat 172

% daily value*

Fat 19.1g29%

Saturated fat 3.1 g19%

Cholesterol 128mg43%

Sodium 1776 mg77%

Potassium 475 mg14%

Carbohydrates 80.3g27%

2.8g fibers12%

Sugar 1.5g2%

Protein 44.6g89%

*Percent Daily Values ​​are based on a 2,000 calorie diet.