Crispy Wontons
Ingredients:
1 lb ground turkey
1 tsp minced garlic
2 TBS Aloha Shoyu
1 tsp rice vinegar
1/2 tsp sugar
1/2 tsp sesame oil
2 carrots grated
2 cups shredded napa cabbage
1 TBS olive oil
1 tsp mirin
1 TBS Aloha Shoyu
60 wonton wrappers
a little cornstarch and water to make a paste for sealing wrappers
Directions:
Mix the first six ingredients in a bowl, let it sit while you prepare your veggies. I use a food processor to grate the cabbage and carrots and mix them together.
Heat the olive oil in a frying pan and add the meat mixture. Fry it, stirring until it’s cooked through. Add the veggies, mirin and shoyu. Mix well and transfer to a bowl.
1. Place a tsp of filling in the center of a wrapper. 2. Brush edges with cornstarch paste and 3. fold into triangle, press edges to seal. 4. fold bottom points onto eachother and seal with more sornstarch paste.
Heat a couple inches of vegetable oil in a pot on high. Carefully lower wontons in with tongs, let cook for 2 minutes or until golden (a little longer if frozen). Remove with tongs and drain on a wire rack over paper towels.
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