[By Violet Oon]
You’ve had your days of feasting and that humongous turkey that graced your Christmas table now resides as lots of leftovers in your freezer. And now that you’ve gotten over the party season, it’s time to clear up all the clutter in your fridge and freezer. With a slight sleight of hand, you can turn the leftovers into delicious Turkey Wantans which are delicious matched to the leftover cranberry sauce you have.
Come to think of it, this dish can also be a part of your next celebration meal – for the upcoming CNY celebrations?
WANTANS WITH TURKEY HASH
2 cups cooked turkey meat, diced into small pieces
1 large onion, peeled and diced
2 tbsp butter or olive oil
¾ to 1 cup dry white wine
4 to 5 tbsp Dijon Mustard with a grainy texture
½ cup thick cream
½ tsp freshly ground black pepper
¼ tsp salt or to taste
20 to 30 wantan skins
1 egg, beaten lightly
3 cups vegetable oil
- Cut onion into quarters and slice thinly. Melt butter or olive oil in a frying pan or wok and when the butter stops sizzling, add the onions and stir fry till the onions are limp. Takes about 3 to 4 minutes.
- Then add the cold turkey meat and stir try till hot before adding the wine. Boil for 2 to 3 minutes over medium heat.
- Add mustard, black pepper and cream. Boil for about 5 minutes till the sauce is reduced to a coating consistency.
- From the turkey mixture into small balls and fold in the wantan skins. Wrap over and secure the ends together with some beaten egg.
- Deep fry in hot oil till crispy.
For a healthy version, serve the Turkey Hash, moulded into round balls on a bed of salad – or it can be a great gourmet sandwich filling!