From: Chef Robert Merrifield, Polo Grill, Tulsa, OK. Yield: 3 wontons per serving.
2 lb. roasted bone-in turkey breast
1 /2 cup shiitake mushrooms, cleaned, sliced and sautéed
1 /2 cup spring onions, finely sliced
1 /2 cup roasted unsalted cashews, chopped 1 Tbsp. minced fresh garlic 1 tsp. fresh gingerroot, peeled and minced 1 tsp. soy sauce 1 tsp. rice wine vinegar 1 tsp. freshly squeezed lemon juice
COCONUT LEMON GRASS BROTH:
1 /3 cup olive oil
2 medium white onions, chopped
6 cloves garlic, chopped
3 stalks lemon grass, cleaned and chopped
2 medium jalapeño peppers, seeded and chopped fine
10 oz. fresh gingerroot, peeled and roughly chopped
2 bunches cilantro, well-cleaned and chopped
2 qt. turkey broth
2 qt. half and half cream
14-oz. can coconut milk to taste, salt and freshly ground black pepper
as needed, 3" round wonton wrappers
as needed, egg whites, slightly beaten
as needed, olive oil
as needed, cilantro leaf sprigs, well cleaned
For turkey mixture: Allow turkey breast to cool; remove skin and bone and dis-card. Shred roasted turkey into small pieces. Mix all remaining ingredients together. Cover and chill.
For coconut lemon grass broth: Place olive oil in sauté pan over medium heat. Sauté onions, garlic and lemon grass. Allow onions to sweat. Add jalapeños and ginger.Cook for 3 more minutes. Add cilantro bunches and cook for 2 more minutes, stirring occasionally and allowing flavors to blend. Add stock, cream and coconut milk. Bring to a boil and immediately reduce heat to low. Simmer for 15-20 minutes. Season to taste with salt and pepper. Pass through a fine sieve. Cover and chill if not using immediately.
For wontons: Place 1 heaping Tbsp. turkey mixture in the middle of each wrapper. Brush wrapper edges with egg white. Fold over to the opposite edge, ensuring it is completely sealed.
Heat oil in sauté pan and add pot stickers, cooking until slightly brown. Add 1 /4 to 1 /3 cup cold water to the pan, cover and steam over medium heat to ensure turkey is completely heated. Uncover pan and cook pot stickers just until all the water has evaporated and the pot stickers are re-crisped.
For service: Reheat coconut lemon grass broth to desired temperature. Ladle 8 oz. hot broth per order and add 3 pot stickers. Garnish each portion with 3 cilantro leaves floating on top.
NATIONAL TURKEY FEDERATION