By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
This week, it’s all about the deliciousness and versatility of honey. If you missed it, I hope you’ll check out my super-simple recipe for Honey & Peach Gluten-Free Crêpes. In the recipe, I demonstrate how honey can mask the bitterness of gluten-free flours. Today, I showcase honey’s ability to complement and enhance the flavors of dishes, which on their own may taste to0 salty, spicy, sour, etc.
When I attend an event surrounding food, the appetizers (or should I say Hors d’oeuvres) are what leave a lasting impression on me. I get bored of eating a full plate of the same flavors, which is why I love sharing and why the Hungryman doesn’t like dining with me at times esp. when at a steakhouse or a burger joint. I find it inspiring how one can pack so much flavor into one bite, and my senses go into overdrive trying to decipher all the individual components. And on my “brilliant days,” I succeed in creating my very own delightful finger foods that make me want to invite all my neighbors over for a quick tasting.
The day I made these Asian turkey wontons with mango salsa was one of those days. I make bulgogi all the time, and while sugar in the marinade is normally used to counterbalance the saltiness from the soy sauce, it can easily be swapped out with honey. It adds a unique flavor, helps with the browning of the meat, as well as imparts a lovely caramelized flavor. I made a few other simple adjustments, of which included marinating lean ground turkey instead of a fattier cut of meat like ribeye. And because I like fusion cooking and freshness, the individual wontons were topped with mango salsa.
In a small bowl, whisk together the marinade, pour it onto the ground turkey, mix thoroughly, and place in the fridge for the flavors to develop (at least 30 minutes). In the meanwhile, prepare the mango salsa and let it cool as well. About 15 min. before the turkey is ready to be cooked, bake the wonton skins. Cook turkey while they are in the oven.
To bring everything together, fill the wonton cups with ground turkey than top with mango salsa.
- Wonton skins
- 1 pound lean ground turkey (93% lean)
- ¼ cup low-sodium soy sauce
- 3 Tablespoon honey
- 1 Tablespoon sesame oil
- 2 garlic cloves, minced
- 2-3 teaspoon sriracha
- ½ cup chopped green onions
- 1 ripe mangoes, diced
- ½ red onion, diced
- ¼ cup chopped cilantro
- ½ jalapeño, seeded and diced
- ½ lime, juiced (about 1 Tbs)
- 1 teaspoon honey
- season with salt and pepper
- Whisk together marinade for turkey. Pour into a large bowl with meat and mix thoroughly. Keep in fridge for at least 30 min.
- In the meanwhile, prepare salsa.
- Gently press wonton skins into a mini muffin pan. Bake at 375 for 10 min. until golden, rotating pan halfway through.
- Cook marinated meat. Top wonton cups with meat and salsa.
Wouldn’t these be stunning finger foods to serve to guests at your next gathering? I surprised the Hungryman with these the moment he walked in the door from work, and even the obnoxious barking from Kona (yes, he barks every time someone walks in the door, which is the ONLY time we ever get to hear his voice) didn’t seem to irritate him. It was THAT good!