Turkey Wontons with Bok Choy & Shiitake
Flavorful wontons packed with turkey, bok choy, and shiitake mushrooms—perfect for soups, snacks, or showing off your homemade magic. (3g Carbs Per Wonton)
Equipment
- Sharp knife
- Cutting board
- Medium skillet
- Mixing bowl
- Spoon or small scoop
- Parchment paper
- Large pot (if boiling) or steamer basket (if steaming)
Ingredients
Wonton Filling:
- 1 lb ground turkey
- 1 cup shiitake mushrooms finely chopped (stems removed)
- 1 cup bok choy finely chopped (use leaves + tender stems)
- 3 garlic cloves minced
- 2 tsp ginger grated
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 green onions finely chopped
- 1 tsp chili garlic sauce or sriracha optional, for heat
- 1/2 tsp white pepper or black pepper
To Assemble:
- 48 wonton wrappers
- Small bowl of water for sealing
Instructions
- Dry-Sauté Like a Pro: Heat a dry skillet over medium. Add mushrooms and bok choy—no oil needed here, friend. Sauté for 2–3 minutes to let that extra moisture cook off. Set aside to cool slightly.
- Mix It Like You Mean It: In a large bowl, combine ground turkey, garlic, ginger, soy sauce, sesame oil, green onions, chili garlic sauce (if using), white pepper, and your cooled veggie mix. Stir it up until everything’s looking like a flavorful dream team.
- Wrap It Tight: Scoop about 1 teaspoon of filling into the center of each wonton wrapper. Wet the edges with water, fold into your favorite shape (triangles, pleats, or “just cute”), and press to seal like you mean it.
- Ready and Resting: Place wrapped wontons on a parchment-lined plate or tray. Cover with a clean towel to keep them from drying out while you work your folding magic.
Cook 'Em Up:
- Boil: Drop wontons into gently boiling water. When they float, cook for another 1–2 minutes.
- Steam: Steam over boiling water for 6–7 minutes until cooked through.
- Pan-Fry: Sear in a little oil until golden, then add a splash of water, cover, and steam until done.
Notes
✨ You can freeze uncooked wontons in a single layer, then transfer to a freezer bag. Cook from frozen—no thawing needed.
✨ Swap in ground chicken or finely chopped tofu for a different protein vibe.
✨ Want them extra juicy? Add a teaspoon of soy sauce or chicken broth to the filling.
✨ Serving with soup? Drop them straight into the broth and let the magic happen.
✨ Swap in ground chicken or finely chopped tofu for a different protein vibe.
✨ Want them extra juicy? Add a teaspoon of soy sauce or chicken broth to the filling.
✨ Serving with soup? Drop them straight into the broth and let the magic happen.