Asian Turkey & Shiitake Mushroom Pot Stickers in Coconut Lemon Grass Broth

Yield: 15 servings

Turkey mixture:
2 lbs. bone-in turkey breast, roasted
½ cup shiitake mushrooms, cleaned, sliced, sautéed
½ cup spring onions, finely sliced
½ cup roasted unsalted cashews, chopped
1 Tbsp. fresh garlic, minced
1 tsp. fresh gingerroot, peeled, minced
1 tsp. soy sauce
1 tsp. rice wine vinegar
1 tsp. freshly squeezed lemon juice

Coconut Lemon Grass Broth:
⅓ cup olive oil
2 medium white onions, chopped
6 cloves garlic, chopped
3 stalks lemon grass, cleaned, chopped
2 medium jalapeño peppers, seeded, chopped fine
10 oz. fresh gingerroot, peeled, roughly chopped
2 bunches cilantro, well cleaned, chopped
2 qts. turkey broth
2 qts. half and half cream
1 14-oz. can coconut milk

As needed 3" round wonton wrappers
As needed egg whites, slightly beaten
As needed olive oil

1. For the turkey filling: Allow turkey breast to cool; remove skin and bone and discard. Shred roasted turkey into small pieces.

2. Mix all remaining ingredients together. Cover and chill.

3. For the broth: Place olive oil in sauté pan over medium heat. Sauté onions, garlic and lemon grass. Allow onions to sweat.

4. Add jalapeños and ginger. Cook for 3 more minutes.

5. Add cilantro bunches and cook for 2 more minutes, stirring occasionally and allowing flavors to blend.

6. Add stock, cream and coconut milk. Bring to a boil and immediately reduce heat to low. Simmer for 15-20 minutes. Season to taste with salt and pepper.

7. Pass through a fine sieve.

8. Cover and chill if not using immediately.

9. To make the wontons: Place 1 heaping Tbsp. turkey mixture in the middle of each wrapper. Brush edges of wrapper with egg white. Fold over to the opposite edge, ensuring it is completely sealed.

10. Heat oil in a sauté pan and add pot stickers, cooking until slightly brown. Add ¼ to ⅓ cup cold water to the pan, cover and steam over medium heat to ensure the turkey is completely heated. Uncover pan and cook pot stickers just until all the water has evaporated and the pot stickers are re-crisped.

11. Reheat broth to desired temperature for service.
Recipe and photo: the National Turkey Federation