Recipe of the Week

Chef Devin Alexander's Baked Turkey Wontons


  • Olive oil spray
  • ¼ cup drained sliced water chestnuts
  • 2 medium carrots, peeled, trimmed and each cut into six pieces, lengthwise
  • 4 whole green onions, trimmed and each cut into thirds
  • 1 package (20 ounces) Jennie-O Turkey Store extra lean ground turkey breast
  • ½ cup finely minced sweet onion
  • 1 tablespoon cooking sherry
  • 1 large egg white, lightly beaten
  • 1 tablespoon toasted or roasted sesame oil
  • 2 tablespoons chili paste
  • ½ teaspoon salt + extra (optional)
  • ¼ teaspoon black pepper
  • 70 wonton wrappers (3 x 3-1/2-inches each)
  • Sweet and sour sauce, chili garlic sauce, or hot mustard for dipping (optional)

Preheat the oven to 450 degrees. Line a large baking sheet with parchment and lightly mist the parchment with spray.

Add the water chestnuts, carrots and green onion to the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, scraping down the sides of the bowl if necessary. Add the chopped vegetables to a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture from the chopped veggies. Transfer the vegetable mixture to a large glass or plastic mixing bowl. Add the turkey, sweet onion, sherry, egg, sesame oil, chili paste, ½ teaspoon salt and pepper. With a fork or clean hands, mix the ingredients until well combined.

Fill a small bowl or ramekin with water.

Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling onto the center of the wrapper. Fold the wrapper in half diagonally, to create a triangle. Dip your finger in the water and lightly run your fingertip along one side of the triangle (inside). Gently press the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly). Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer.

Lightly mist the tops of the wontons with spray and sprinkle them lightly with salt, if desired. Bake for 5 minutes. Then gently flip the wontons, spray and salt the tops, and bake them an additional 2-4 minutes, or until the outsides are lightly browned and the turkey is no longer pink inside. Serve immediately with sauce for dipping, if desired.

Makes 10 servings. Each (7 wonton) serving has: 208 calories, 18 g protein, 29 g carbohydrates, 3 g fat, trace saturated fat, 26 mg cholesterol, 2 g fiber, 365 mg sodium


"Build upon strengths, and weaknesses will gradually take care of themselves." Joyce C. Lock


Kim said...

Just found your blog. That looks delicious!

CAGER said...

Yum this looks delicious!!! Thanks for sharing :)

The Accidental Fat Chick said...

Looks really yummy, except I'm not much of a turkey fan. Would it work with ground chicken breast instead? Thanks for sharing! :)

Andrew is getting fit said...

That looks pretty good!

Dana ( said...

These sound yummy! I am adding this to my recipe book and am going to try them!

Dana ( said...

I made these tonight, turned out ahhhhhhh-mazing! Thanks for posting!

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