Recipe: Chinese Dumpling Soup (using ground turkey, LA Times, 1995)

CHINESE DUMPLING SOUP

FOR THE DUMPLINGS:
1/2 pound ground turkey
1 tablespoon minced green onion
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons minced ginger root
1 teaspoon cornstarch
1/2 teaspoon salt
1 (10 ounce) package round potsticker wrappers
1 egg, beaten
FOR THE SOUP:
4 cans (14 1/2 ounces each) fat-free chicken broth
1 small bunch bok choy, cut crosswise into 1-inch slices
4 fresh shiitake mushrooms, sliced
1 (2 1/4-inch) piece ginger root, peeled and sliced
1/4 teaspoon sesame oil
Chopped fresh cilantro (for garnish)

TO MAKE THE POTSTICKERS:
Combine ground turkey, green onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl.

Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 teaspoon turkey mixture onto center of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge. Repeat until all filling is used.

TO MAKE THE SOUP:
Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Heat to boiling. Reduce heat, cover and simmer 5 minutes.

Add filled dumplings. Return to 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
Source: Los Angeles Times, June 15, 1995
From: Vicki,La - 09-03-97