1 lb. ground turkey
4 T. finely chopped carrot
1 large clove garlic, minced
1″ knob of peeled ginger, finely minced
2 T. soy sauce
2 T. sesame oil
1 scallion (white and green part) finely minced
1 T. minced fresh cilantro
4 dozen fresh wonton skins (at Asian markets)
vegetable for deep frying
Make the dipping sauce (or obtain another sweet/sour dipping sauce, like Duck Sauce or Plum Sauce)
Put the turkey in a large mixing bowl. Add the remaining ingredients: ginger, garlic, soy sauce, sesame oil, scallion, cilantro. Stir well to mix thoroughly.
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To make the wontons: have a shallow bowl or cup of tepid water at hand. Work with 6 -8 wonton skins at a time.
Lay out the wonton skins on a clean counter top. Place 1 t. of the turkey mixture in the center of each. Dip your index finger into the water and trace a wet line around all for edges of each wonton skin.
Fold the square skin over filling to make a triangle. Pinch the edges to seal well.
As you make the wontons, place them on a tray lined with wax paper. Put wax paper on each layer as you make them so they do not stick together. When you have used up all the filling, cover the wontons with cling wrap so they do not dry up.
Fill a large pot with 3″ vegetable oil. Heat to 325°. Carefully slip 6 wontons into the hot oil — they will sizzle and bubble immediately, floating on the oil’s surface. Use a slotted spoon to gently stir them so they do not stick together. The skins will blister and the edges will curl up. After 45 seconds flip them. Cook another 30 seconds and with a slotted spoon or fry basket remove to a platter or tray lined with paper towel.
Continue until all the wontons are cooked. Keep an eye on the oil temperature the wontons will not crisp up as quickly as they should.
Serve warm or at room temperature with Apricot dipping sauce or other Asian sweet and sour dipping sauce.
