Chinese Dumpling Soup
chinese, dumplings, soups
1/2 lb ground turkey
1 tablespoon green onion; minced
2 teaspoon soy sauce
2 teaspoon rice vinegar
2 teaspoon gingerroot; minced
1 teaspoon cornstarch
1/2 teaspoon salt
1 pkg 10-oz. round potsticker wrappers
1 egg; beaten
4 can 14.5-oz. chicken broth
1 small bunch bok choy; cut cross- wise into 1 sl
4 fresh shiitake mushrooms; sliced
1 2.1/4 piece gingerroot; peeled and sliced
1/4 teaspoon sesame oil
1 cilantro; chopped
Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 tsp turkey mixture onto center of wrapper; fold wrapper in half. Press firmly to seal well; pleat edge. Repeat until all filling is used. Combine chicken broth, bok choy, mushrooms, and ginger in lg. sauce pot; bring to boil. Reduce heat; cover and simmer for 5 mins. Add filled dumplings; return to boil. Reduce heat. Cover and simmer until dumplings are cooked through, 5 to 10 mins. Stir in sesame oil. Spoon into serving bowls and sprinkle with cilantro. Makes 6 servings with about 30 dumplings.
Source: Bradenton Herald, 7/27/95
Yield: 6 servings