- 1/4 pound [113 g] ground turkey
- 1/2 teaspoon [2.5 mL] freshly minced ginger
- 1 teaspoon [5 mL] minced green onion
- 1 teaspoon [5 mL] minced water chestnut
- 1/2 teaspoon [2.5 mL] soy sauce
- 1/2 teaspoon [2.5 mL] ground black pepper
- 1/4 teaspoon [1 mL] crushed red pepper flakes
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] garlic powder
- 1 egg, beaten
- 12 [3 x 3-inch / 7,6 x 7,6-cm each] wonton wrappers
- Vegetable oil, for frying
- Hoisin sauce, to serve
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- Into a small bowl, combine all ingredients except beaten egg, wonton wrappers and vegetable oil.
- Mix in 1 tablespoon [15 mL] of the beaten egg, saving the rest of the beaten egg for later.
- Into a deep fryer or a deep saucepan, preheat approximately 1 to 2 inches [2.5 to 5 cm] vegetable oil to 375°F [190°C].
- Invert a small 3-inch [7.6-cm] diameter bowl or glass onto the center of a wonton wrapper; cut all around it to make a circle.
- Repeat for the remaining wonton wrappers.
- Spoon 1/2 tablespoon [7.5 mL] ground turkey filling into the center of one wrapper.
- Brush a little beaten egg all around half of the edge of the wrapper, then fold the wrapper over the filling.
- Gather the wrapper as you seal it so that it is crinkled around the edge.
- Repeat with remaining ingredients.
- Deep-fry pot stickers six [6] at a time into hot oil for 3 to 5 minutes, until browned.
- Drain onto a rack or over paper toweling.
- Serve, hoisin sauce on the side, for dipping.
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