Turkey and Artichoke Pot Stickers with a Cranberry Dipping Sauce
1 cup Norbest turkey, cooked and diced1 can or jar artichoke hearts, drained2 garlic cloves1/4 onion1/2 cup peanuts2 tablespoons parsley1/2 teaspoon oreganoSalt and Pepper1/4 cup olive oil1/2 cup water25 small wonton wrappers1/4 cup vegetable oil
Place the first 8 items in a food processor (through salt and pepper). Drizzle in the olive oil while mixing. Place the mixture in a bowl and set aside. Pour the water in bowl and set next to turkey mixture, creating an assembly line on the counter. Next to those two bowls, lay 4 of the wonton wrappers. Using a brush or your finger, dampen the edges of each wonton wrapper with the water. Place a tablespoon of the turkey mixture in the center of each wonton wrapper. Fold in half (like a triangle) and seal the edges by firmly pressing the sides with your fingertips. Repeat this process with the remaining wonton wrappers.
In a medium-hot frying pan, coat the bottom completely with the vegetable oil (add more oil if needed). In batches, sauté the stuffed wontons for 1-2 minutes on each side or until golden brown. Place cooked wontons on paper towels to soak up the extra oil. Serve immediately with the Cranberry Dipping Sauce.
Cranberry Dipping Sauce
1 cup cranberries or 1 can cranberry sauce1 cup water1/4 cup sugar1 lemon, zest1/2 lemon, juice
In a sauce pan add all ingredients, bring to a boil. Cook for 4-5 minutes. If using real cranberries, mash berries before serving. Serve immediately.