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1
Heat the oil in a nonstick skillet over high heat until very hot.
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2
Add the turkey and brown well over medium-high heat.
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3
Drain off any fat.
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4
Transfer the turkey to a food processor, add the cabbage, cilantro, half the scallions, and the gingerroot, and process just until the mixture is finely chopped.
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5
Turn into a bowl and stir in the sesame oil.
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6
Combine the cornstarch with 1 tablespoon of water to make a paste, then mix into the egg.
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7
Thoroughly combine with the turkey mixture.
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8
Return the mixture to the skillet and cook over medium heat for 5 minutes, or until thickened and not wet.
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9
Remove from the heat and stir in the soy sauce and remaining chopped scallions.
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10
To make the wontons, place the wonton wrapper, with a corner point toward you, on a cutting board or other work surface.
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11
Place 1 teaspoon of the turkey mixture in the upper center of the wrapper.
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12
With a small pastry brush or your finger, moisten the two top edges of the wrapper.
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13
Fold the wrapper in half to form a triangle, pinching or pressing the edges firmly together.
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14
Place a dab of water on the three points of the triangle.
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15
Fold the right corner up to meet the top point.
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16
Fold the left corner up, over the right corner.
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17
Press with two fingers to tightly seal.
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18
Place on a cookie sheet lightly dusted with cornstarch.
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19
Repeat with remaining wontons.
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20
(At this point, you can freeze the wontons and defrost later as needed.
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21
Frozen wontons can be cooked in boiling water.)
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22
Before cooking, place a cookie sheet or roasting pan next to the stove and fill about 1/4-inch deep with a little chicken stock or warm water.
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23
Bring a large pot of water to a boil.
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24
Cook the wontons, in batches without crowding, for 5 minutes, or until they float to the top.
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25
Remove with a slotted spoon, and place on the cookie sheet or in the pan until ready to serve.
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26
They can remain at room temperature for 1 hour.
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27
Otherwise, refrigerate in the pan until ready to serve.
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28
Variation: STEAMED WONTONS First, saute the wontons in batches of 10 or For each batch, heat about 1 tablespoon of oil in a 12-inch skillet.
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29
Place the wontons in the pan and saute over medium-high heat about 1 minute, or until lightly browned on one side.
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30
Add just enough water to cover to about 1/4-inch depth (about 2/3 cup).
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31
Cover, lower the heat, and steam for 5 minutes.
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32
Uncover, and cook another minute or two, until all the water is absorbed.
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33
Serve with dipping sauce or in soup.
