Recipe by Lisa in Chicago
I received this recipe from a friend after she made them for a birthday party. My BF and I couldn't wait to get our hands on the recipe. Very simple; not a lot of ingredients, which I like.
Top Review by queenofeats
These were great! It took us a couple of tries to locate wonton wrappers, and I accidentally bought spring roll wrappers meant for fresh rolls first. Don't get confused, folks! Look for a brand called Nasoya if you can find it, they are the most common here at least. The filling was great, we loved the flavor and crunchiness that the chestnuts added. We deep-fried ours to save time - if you do them right, they do not come out oily at all. We can't wait to make these again, and to try other kinds of fillings as well!
- 1 -1 1⁄2 lb ground turkey
- 8 ounces teriyaki sauce
- 4 ounces water chestnuts (fresh are better but canned are ok)
- 1 piece gingerroot
- 8 ounces hoisin sauce (Any asian plum sauce works fine.)
- 12 ounces wonton wrappers (normally found by cold salad stuff in the grocery store)
Directions See How It's Made
- In one large bowl put raw turkey, and use about a half a bottle of teriyaki until meat is mushy.
- Drain and then dice water chestnuts and add to bowl.
- Peel and mince ginger root. (I like to use a lot of ginger, enough until you can see some of it in the mixture).
- Add mixture and put inside and wrap wontons. I use water normally to seal, but some people use soy or teriyaki sauce. (you will have some meat left).
- Spray frying pan with pam, and fry wontons on medium heat for 3-4 mins on each side. Should be crispy on the outside and cooked all the way through. (Check before serving -- ).
- Dip in Hoisin Sauce.