Skip the folding and the fuss! Enjoy the savoury flavour of homemade wontons without the time-consuming preparation. Ground pheasant is seasoned with ginger, garlic, and Asian-inspired flavours, then topped with a wonton wrapper right in the skillet. The result is golden, crisp edges. A delightful tender bite. Add finely chopped water chestnut or shredded carrot to the filling for added crunch and sweetness. Perfect as a light appetizer for gatherings or served with rice, stir-fried vegetables, or coleslaw for a delicious meal everyone will want seconds of.

Ingredients:

Wontons

• 1 lb ground pheasant
• 1 egg
• 2 green onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp cornstarch
• ½ tsp ground white pepper
• ¼ tsp five-spice powder
• 1 package wonton wrappers
• 2 tbsp vegetable oil
• ½ cup water

Dipping Sauce

• ¼ cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp chili crisp or sriracha, optional
• 1 green onion, finely sliced
• 1 tsp toasted sesame seeds

Directions:

1. In a large bowl, combine ground pheasant, egg, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, cornstarch, white pepper, and five-spice powder. Mix until evenly combined. Do not overmix.
2. Heat vegetable oil in a large non-stick skillet over medium heat.
3. Using a small cookie scoop or tablespoon, portion the pheasant mixture and form 1½ inch meatballs. Place into the skillet. Keep two inches between the meatballs.
4. Cook for two to three minutes until the bottoms begin to brown.
5. Place a wonton wrapper over each meatball. Gently press the wrapper around the sides to adhere to the meat. Leave the top slightly loose.
6. Pour water slowly into the skillet and cover with a tight-fitting lid. Steam for four to five minutes, or until wrappers are tender and the pheasant reaches an internal temperature of 165°F.
7. While the wontons steam, whisk together soy sauce, rice vinegar, sesame oil, honey, chili crisp, green onion, and sesame seeds to make the dipping sauce.
8. Remove wontons from the skillet and serve immediately with dipping sauce.

Tip: Short on pheasant? Add up to 50% pork to the meat mixture.