Some recipes feed your body. Others feed your soul. This wonton recipe? It does both. There’s something almost meditative about folding wontons…taking your time, tucking in flavor, sealing it with intention. This wonton recipe turns simple ingredients into a moment of pause, and honey, in today’s world? That’s a blessing in itself
Oh, and did I mention it freezes well, makes enough to share, and looks like you spent hours when really, you were vibing to your playlist and finished these in under 30 minutes? Yeah, that part. So go ahead, save this wonton recipe, try it out, and make it your own. And if nobody told you today? You’re creative, you’re capable, and you’re cooking up more than a meal. You’re cooking up joy. Now pass me the soy sauce and let’s get to folding.
Turkey Wontons with Bok Choy & Shiitake
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
✨ 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.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!