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Gatherings will be smaller this year, but many of us will still roast a full turkey. Tradition, love of leftovers, the reasons are many.
Of course you can make sandwiches, or use shredded turkey atop a salad or bowl of ramen. But with this year’s bounty, something more adventurous is in order.
Sun Noodle suggests these gyoza, inspired by its locally made gyoza wrappers. The recipe uses both turkey and cranberry sauce, plus some herbs you may have picked up for the holiday.
TURKEY CRANBERRY GYOZA
Courtesy Sun Noodle
- 3 sprigs of thyme, leaves minced
- 1 sprig of rosemary, leaves minced
- Gyoza wrappers (you’ll need about 16)
- 1/4 cup cranberry sauce
- 1 cup of minced cooked turkey
- Wasabi, to taste (optional)
- Sesame oil, for pan frying
- 1/4 cup to 1/2 cup water
Combine herbs in small bowl. Place bowl of water next to herbs.
Place a gyoza wrapper flat in palm of one hand. Spread a thin layer of cranberry sauce in center of wrapper, not all the way to the edges. Place 1/2 to 1 tablespoon turkey meat on top of sauce. Sprinkle with herbs and dab of wasabi.
Dip finger into water and wet edges of wrapper. Fold bottom of wrapper over to meet top. Starting from one corner, pinch folds into edges and press to seal.
Heat oil in frying pan. Place gyoza flat side down in pan. Cook about 5 minutes, until browned on bottom.
Add water to pan and cover. Cook until gyoza wrapper is translucent. Remove any remaining water and place gyoza on serving dish. Makes about 16 gyoza.
Nutritional information unavailable.