Turkey Wontons

After Thanksgiving, my mom and sister were kind enough to send my husband and I home with some delicious leftover turkey. It would have been wonderful as is, but I wanted to see what other recipes I could find to use the turkey more creatively. I found: turkey wontons. Now, finding the wonton wrappers to make this dish happen proved to be something of a challenge. It took trips to four different grocery stores, but I finally located some near the soy products at Whole Foods (along with gelato-filled cupcakes!! Seriously, I could just move into that store *dreamy sigh*). Any way! If you have some leftover turkey this holiday season and are in the mood for some Chinese food, give these a try.

You will need the following:
Wonton wrappers
Soy sauce for sealing wonton wrappers
Vegetable oil for frying

For filling:
1 lb. ground turkey (I used shredded turkey leftovers)
1-2 Tablespoons of minced ginger root
5 scallions, white and light green part thinly sliced
1 Tablespoon minced garlic
About 1-1/2 cups cooked chopped greens, squeezed dry, such as spinach, chard, kale, or mustard greens
1 Tablespoon soy sauce
1-2 Tablespoons hoisin sauce
1 egg

I made my wontons more crab-rangoon style (not sure if this negates their wonton-ness or not, so feel free to check out the website's cooking method too and decide which your family would prefer).

First, combine all the ingredients for the filling in a large bowl, taking extra care to shred the turkey leftovers to help them stick to the remaining ingredients better.

Next, lay out your wonton wrappers. Using a small brush, paint the edges with soy sauce to help the edges stick together. 

Place a tablespoon of filling in the center of each wonton wrapper, then fold the wonton in half, forming a triangle. Use a fork to fully seal the edges.

Once all the wontons are made, heat oil in a large skillet. Carefully place 3-4 wontons in the skillet at a time, cooking 1-2 minutes per side until golden brown. Remove from skillet and place on a plate with paper towels to absorb excess oil.

Serve with extra soy sauce for dipping or, if desired, veggie fried rice or noodles. Enjoy!