- Cook Time
- Prep Time
- 8 ServingsServings
- 1 tablespoon olive oil
- 1/2 pound ground turkey
- 2 garlic cloves, minced
- 2 teaspoons minced, fresh ginger root
- 1/4 cup chopped scallions
- 1 cup prepared instant Idaho Potatoes
- 1/2 teaspoon Ground black pepper
- 24 wonton wrappers
- 5 cups peanut oil for frying
1 In a medium skillet, over medium-high heat, warm the olive oil.
2 Add the ground turkey, garlic and ginger and cook until turkey is browned and cooked through.
3 Add cabbage and cook another 2 minutes; remove from heat. Stir in the scallions, prepared potatoes and pepper.
4 Assemble wontons: Place 1 tablespoon of turkey filling in the center of each wonton wrapper.
5 Repeat with the remaining wonton wrappers and filling. Set wontons aside.
6 In a wok or deep fry, heat the peanut oil to 350?.
7 Fry the wontons in three batches, for 3 or 4 minutes per batch, or until golden brown.
8 Drain cooked wontons on paper towels. Serve wontons with Chinese mustard or soy sauce for dipping, if desired.
Source: Idaho Potato Commission