Hello Fall! Those of you who know me, know that September is the real new year in my life. Nothing like the crisp air and back-to-school vibes to get me excited to be productive. Making these wontons was the ultimate batch cook - we made over 200! Not only was it was it an extra productive evening, it felt more like an edible craft night when doing it with a few friends. And did I mention everyone got a little gift bag of MORE wontons for later?! Steam them or throw them in some broth. In case anyone is wondering, I made them in a Thai Red Curry Broth, inspired by Lisa Lin, and not only did it give my weeknight dinners a facelift, but gave me all the more reason to love fall (and life).
Freeze the extra (they will get soggy if you store them in the fridge)
There are lots of way to wrap wontons, whichever you choose make sure you get out as much air as you can, seal the edges well and don't overfill them.
Ideas of how you can wrap wontons, my preference is method 3 in the following video https://www.youtube.com/watch?v=ndL5li4KAbI
Prep Time: 1+ hours
Makes 200 Wontons
2kg ground turkey
5 cups chopped cabbage
25 spring onions, thinly sliced
10 tbsp fresh minced ginger
11 tsp sesame oil
11 tsp low sodium soy sauce
200 wonton wrappers
In a large bowl, mix the turkey, cabbage, onion, ginger, sesame oil and soy sauce.
Start folding wontons (link above)!
Triangle Fold: Hold the wonton wrapper in your hand. Put 1 heaping teaspoon of filling in the centre. Use your finger to wet the edges of the wrapper (have a bowl of water handy to dip your fingers in). Fold in half into a triangle shape ensuring there is as little air as possible in the wonton and that the edges are sealed
To turn that into the fold in the photo, take the 2 corners connected to the folded edge of the triangle and connect them to make a point that is opposite to the untouched corner. Don't forget to use water to hold it together.
To cook, steam or cook them in a broth of your choosing until cooked through (about 8-10 minutes).
Freeze all the extra.