Try recipe for a unique spin on a classic appetizer (from Ted's New Mexico Grill, August 2021). Photograph by Jen Judge.

POT STICKERS

¼ cup olive oil
1 yellow onion, diced
2 celery stalks, diced 
½ cup green chile, diced
2 garlic cloves, minced
2 shallots, minced 
½ tablespoon ginger, minced
1½ tablespoons cream cheese
1 tablespoon fresh lime juice 
1 tablespoon soy sauce
Salt and pepper
2 dozen wonton skins
Oil for deep frying
2 pounds ground wild game such as elk, bison, or venison

CILANTRO AIOLI

1 cup mayonnaise
¼ cup cilantro, chopped 
1½ teaspoons lime juice 

Makes 2 dozen


INSTRUCTIONS

  1. In a medium saucepan, heat olive oil over medium-high heat, then sauté vegetables, garlic, shallots, and ginger in the oil over medium heat until browned. Add meat and cook through. 

  2. Remove from heat. When filling has reached room temperature, mix in cream cheese, lime juice, soy sauce, and salt and pepper to taste. 

  3. To assemble wontons, lay a skin flat, place about a tablespoon of filling in the center, wet the corners of the skin, and pinch together to seal.

  4. In a separate bowl, mix the mayo, cilantro, and lime juice to create the aioli.

  5. Deep-fry the dumplings till golden brown, then serve hot with aioli.

Ted Turner Reserves properties in New Mexico include Vermejo, near the Colorado state line, which offers lodgings, day trips, historical tours, outdoor recreation, and opportunities to experience wildlife recovery efforts.