Asian Turkey and Shiitake Mushroom Pot Stickers in Coconut/Lemon Grass Broth

Asian Turkey and Shiitake Mushroom Pot Stickers in Coconut/Lemon Grass Broth

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Credit: Robert Merrifield, Proprietor/Chef, Polo Grill, Tulsa, Okla.
The National Culinary Review, March 2011


2 lbs. roasted bone-in turkey breast
½ cup sliced shiitake mushrooms, sautéed
½ cup finely sliced spring onions
½ cup roasted unsalted cashews, chopped
1 T. minced fresh garlic
1 t. minced fresh ginger
1 t. soy sauce
1 t. rice wine vinegar
1 t. freshly squeezed lemon juice
Olive oil, as needed
36-42 (3-inch-round) wonton wrappers
Egg whites, slightly beaten, as needed
Cilantro leaf sprigs, cleaned, as needed for garnish
Coconut/Lemon Grass Broth (recipe follows)

Coconut Lemon Grass Broth
¹/³ cup olive oil
2 medium white onions, chopped
6 garlic cloves, chopped
3 stalks lemon grass, cleaned, chopped
2 medium jalapeño peppers, seeded, chopped fine
10 oz. roughly chopped fresh ginger
2 bunches cilantro, cleaned, chopped
2 qt. turkey broth
2 qt. half-and-half
1 (14 oz.) can coconut milk
Salt and freshly ground black pepper, to taste


1. Allow roasted turkey breast to cool. Remove skin and bone; discard. Shred turkey in small pieces.

2. Mix mushrooms, spring onions, cashews, garlic, ginger, soy sauce, vinegar and lemon juice. Cover; chill.

3. Place 1 T. (heaping) turkey mixture in middle of each wonton wrapper. Brush edges with egg white; fold over to opposite edge to completely seal.

4. Heat oil in sauté pan. Add pot stickers, cooking until slightly brown. Add ¼-¹/³ cup cold water; cover. Steam over medium heat to ensure turkey heated through. Uncover pan; cook pot stickers just until water has evaporated and pot stickers are re-crisped.

5. At service: Reheat coconut/ lemon grass broth. Ladle 8 oz. hot broth per order; add three pot stickers. Garnish with three cilantro leaves floating on top.

Coconut Lemon Grass Broth
Method: Put olive oil in sauté pan over medium heat. Sauté onions, garlic and lemon grass; allow onions to sweat. Add jalapeño peppers and ginger; cook 3 minutes. Add cilantro; cook 2 minutes, stirring occasionally, allowing flavors to blend. Add turkey broth, half-and-half and coconut milk. Bring to a boil; immediately reduce heat to low. Simmer 15-20 minutes. Season, to taste, with salt and pepper. Pass through fine sieve. Cover. Reserve for service.


12-14 servings


Appetizer, Poultry, The National Culinary Review

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