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Turkey Wontons with Asian Dipping Sauce


  • 1   white sandwich bread
  • 3   green onions
  • 1   carrot, peeled
  • 8   93% lean ground turkey
  • 1   egg
  • 1   garlic clove
  • 2   reduced-sodium soy sauce
  • 1   Asian Seasoning Mix
  • 24   wonton wrappers
  •  water for brushing wontons
  •  Nonstick cooking spray
    Dipping Sauce
  • 1/4   rice vinegar
  • 2   reduced-sodium soy sauce
  • 1   Asian Seasoning Mix
  • 1   garlic clove


  1.  Tear bread into pieces and place in Manual Food Processor; process until finely chopped. Transfer to Classic Batter Bowl.

  2. Cut green onions into small pieces and add to processor bowl; process until finely chopped. Place ½ tbsp (7 mL) of the green onions in 1-cup (250-mL) Prep Bowl for dipping sauce and set aside. Add remaining green onions to batter bowl.

  3. Using Veggie Strip Maker, grate carrot into short pieces over batter bowl. Add turkey, egg, garlic pressed with Garlic Press, soy sauce and seasoning mix to batter bowl. Mix thoroughly. 

  4. Bring 4 cups (1 L) of water to a boil in 12” (30-cm) Skillet or Stir-Fry Skillet

  5. Place wonton wrappers on Pastry Mat in 4 rows of 6. Using Small Scoop, place one level scoop of turkey mixture onto center of each wonton. Lightly brush outer edges of wontons with water using Chef’s Silicone Basting Brush. Bring corners of wontons up toward center, pinching seams to seal (see cook’s tips). Spray 12” (30-cm) Steamer with nonstick cooking spray. Place wontons in Steamer. 

  6. When water comes to a boil, place Steamer onto Skillet. Cover; reduce heat to medium and steam wontons 5–7 minutes or until internal temperature reaches 165°F (74°C).

  7. Add dipping sauce ingredients to prep bowl with reserved green onions; mix well. Transfer wontons to serving platter; serve with sauce. 


  • 24  servings of 1 appetizer 

Nutrients per serving:

U.S. Nutrients per serving: Calories 45, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 6 g, Fiber 0 g, Protein 3 g


Cook's Tips:

Fold up two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch all seams to form wontons. See step 5.

Arranging the wonton wrappers in rows makes them easy to fill. Plus, it’s easy moisten the edges with water by brushing down and across the rows instead of brushing each one individually. 

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