If it’s crispy, it’s usually fried. In this case, you take some chopped up turkey breast, throw in a few other ingredients like jack cheese, wrap it all up in a won ton wrapper and fry it until it’s golden brown and crunchy. This recipe is also a great way to use slow-roasted pulled turkey thigh meat.
6 – 8 appetizer servings/25 won tons
2 tablespoons peanut or vegetable oil
1 1/2 cups chopped wild turkey breast, skin removed
3 green onions, minced
2 garlic cloves, minced
1 teaspoon fresh gingerroot, peeled and minced
3 tablespoons soy sauce
1/8 teaspoon sesame oil
1/2 teaspoon red chili flakes
1/3 cup jack cheese
25 won ton wrappers
2 tablespoons cornstarch mixed with 1/4 cup cold water
oil for frying
Instructions Heat oil in wok or skillet over medium-high heat. Add turkey and stir fry until lightly browned. Add remaining ingredients except cheese and stir-fry for 2 minutes. Transfer all to a bowl and allow to cool. When cooled, chop mixture into pea-sized pieces (or pulse in a food processor). Stir in cheese. Lay won ton wrappers on a flat surface. Press together about 1 teaspoon of the turkey mixture on the center of each wrapper. Wet the edges of each wrapper with the cornstarch mixture. Fold wrapper in a triangle, pressing down around the filling and sealing the edges with your fingers. Carefully place won tons, one or two at a time, into hot (360 degree) oil until golden brown. Drain on paper towels and season with salt while hot.
Notes: Before you process or cook a wild turkey breast, use a sharp knife to remove the gristly silver skin than runs through part of the muscle. If your wild turkey breast is tough and dry, that’s right, you overcooked it. See The Sporting Chef in action making this recipe.