Turkey and Artichoke Pot Stickers with a Cranberry Dipping Sauce (12.29.11)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Turkey and Artichoke Pot Stickers with a Cranberry Dipping Sauce

1 cup Norbest turkey, cooked and diced1 can or jar artichoke hearts, drained2 garlic cloves1/4 onion1/2 cup peanuts2 tablespoons parsley1/2 teaspoon oreganoSalt and Pepper1/4 cup olive oil1/2 cup water25 small wonton wrappers1/4 cup vegetable oil

Place the first 8 items in a food processor (through salt and pepper). Drizzle in the olive oil while mixing. Place the mixture in a bowl and set aside. Pour the water in bowl and set next to turkey mixture, creating an assembly line on the counter. Next to those two bowls, lay 4 of the wonton wrappers. Using a brush or your finger, dampen the edges of each wonton wrapper with the water. Place a tablespoon of the turkey mixture in the center of each wonton wrapper. Fold in half (like a triangle) and seal the edges by firmly pressing the sides with your fingertips. Repeat this process with the remaining wonton wrappers.

In a medium-hot frying pan, coat the bottom completely with the vegetable oil (add more oil if needed).  In batches, sauté the stuffed wontons for 1-2 minutes on each side or until golden brown. Place cooked wontons on paper towels to soak up the extra oil. Serve immediately with the Cranberry Dipping Sauce.

Serves 4-6

 

Cranberry Dipping Sauce

1 cup cranberries or 1 can cranberry sauce1 cup water1/4 cup sugar1 lemon, zest1/2 lemon, juice

In a sauce pan add all ingredients, bring to a boil. Cook for 4-5 minutes. If using real cranberries, mash berries before serving. Serve immediately.