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Chinese Dumpling Soup
Donna Levy
Show 09.96
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:

  • ½ Lb Ground Turkey
  • 1 Tbs Minced Green Onion
  • 2 Tsp Soy Sauce
  • 2 Tsp Rice Vinegar
  • 2 Tsp Minced Ginger Root
  • 1 Tsp Cornstarch
  • ½ Tsp Salt
  • 1 10oz Pkg Round Potsticker Wrappers
  • 1 Egg Beaten
  • 1 Tbs Water
  • 4 14 ½oz Cans Fat-Free Chicken Broth
  • 1 Small Bunch Bok Choy, Cut Crosswise Into 1" Slices
  • 4 Shitake Mushrooms, Sliced
  • 1 2¼" Piece Ginger Root, Peeled & Sliced
  • ¼ Tsp Sesame Oil
  • Chopped Cilantro

Instructions:

  1. Combine ground turkey, green onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl.
  2. Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Heat to boiling. Reduce heat, cover and simmer 5 minutes.
  3. Lay our 4 to 5 potsticker wrappers. Brush outer edge of potsticker wrapper with mixture of egg and water. 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.
  4. Add filled dumplings to broth mixture one at a time. Return to a boil. Reduce heat, cover and simmer 5 to 10 minutes, until dumplings are cooked through. Stir in sesame oil. Spoon into serving bowls. Sprinkle with chopped cilantro.

Makes 6 servings with about 30 dumplings.