Tuesday, February 28, 2012
Turkey Wontons with Wasabi Mayo
We've been wanting to make wonton cups for a while. It all started with our Pumpkin Cups, and the idea of making tiny cups just took off. We actually made this for a food contest at Michelle's work. There were all kinds of prizes, like Healthiest Option, Tastiest Appetizer, and Most Attractive food. There were others (like best pie and best soup), but those were the three categories our appetizer fit into. We're proud to say we won the Best Healthy Dish category, and were a close second in best appetizer.
So, we wanted to go healthy, but still pack a ton of flavor. And so, the turkey wonton cups were born.
Here's what you need:
1 package wonton wrappers
Mini muffin pan
1 lb. ground turkey
1 Tbsp plum sauce
1 ginger root, about 2"
low sodium soy sauce
Olive Oil Mayo
Wasabi powder or paste
Here's what you do:
Start by whipping together your wasabi mayo. Use 2-3 tablespoons of mayo for this. You won't need a ton, because you're just putting a small dollop on the top.
Add the wasabi powder (or paste) about 1/8 of a teaspoon at a time until you reach the flavor that you want. Keep in mind that it will intensify slightly over time, so don't go crazy right off the bat.
Pre-heat your oven to 350 degrees.
Spray your mini muffin pan with cooking spray, and press the wontons down into it. Fold the wontons over to make little cups. We know we took a picture of this, but it seems our camera lost it. Sorry.
Bake the wontons for 10-12 minutes, or until they are brown and crispy.
Now for the filling...
Slice the scallions.
Grate the ginger (or mince if you don't have a fancy ginger grater).
And mince your garlic.
Heat a 12" skillet over medium heat. Throw the turkey in and break apart with a wooden spoon, or a Mix 'n Chop.
Add the onion, ginger and garlic.
Next, pour the low-sodium soy over the turkey.
And then add the plum sauce.
Let that cook until the turkey is browned completely.
Scoop a small amount of the filling into each cup, then top with a bit of the mayo. We garnished with a strip of green onion.