Last night’s snack attack
A while back I spied some wonton wrappers in the freezer section of our little local grocers. Knowing that they’re not an ‘always available’ item, I snatched them up and brought them home. They’ve been in my freezer waiting for me to use them up. Today was the day!
I recommend that you make the sauce first. There won’t be time once you begin cooking the wontons.
For Sweet & Sour Sauce
- 1 cup water
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 5 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch & 3 tablespoons water (for slurry)
In a small sauce pan, heat water, vinegar, ketchup, sugar and salt until boiling. Turn down to medium and stir in the slurry (combo of water and cornstarch). Continue stirring until the sauce has thickened to desired consistency. Set aside while you prepare the wontons.
- Wonton wrappers – check your refrigerator/freezer section at your grocery store
- Cooking oil of choice
- Ground turkey – or you could use ground pork, or ground chicken, or diced shrimp
- 2 – 3 Diced mushrooms of choice
- 1 egg
- 2 TBSP Epicure Asian Stir-fry Seasoning – If you don’t have this, use a combination of ground ginger, garlic, onion, sesame seeds, citrus peels
- Toasted Sesame Oil
- 1 TBSP Soya Sauce
- 1 TBSP Rice Vinegar
- 1 tsp Salt
- Combine meat, mushrooms, seasonings, sesame oil, soya sauce, and rice vinegar together. Allow it to marinate for at least an hour.
- Wrap wontons, making sure to seal the edges with water. Place 1 tsp of meat in the centre of the wonton wrapper. Wet edges of the wrapper and fold diagonally, corner to corner. Press to seal. Dampen the bottom corners and fold inwards onto each other, forming a parcel, like an envelope.
- Fry in hot oil. Drain on racks or paper towel. Enjoy!