My Mother's Better-Than-Takeout Wonton Soup
photo by MixnVixn
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Yields:
-
40-50 wontons
ingredients
-
DUMPLINGS
- 1 lb ground turkey
- 1 (12 ounce) package wonton wrappers, square
- 1 bunch green onion, whites included, chopped into rounds (reserve some for topping)
- 2 garlic cloves, finely minced
- 2 tablespoons ginger, grated (I don't bother removing the skin)
- 1 large carrot, finely minced
- 1 celery, finely minced
- 3 tablespoons low sodium soy sauce
- 3 tablespoons teriyaki sauce
- sea salt
- cracked black pepper
- garlic salt
- 1 egg, beaten
- 1 tablespoon water
-
STOCK
- 2 (23 ounce) cans chicken stock (or homemade)
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1⁄2 inch piece gingerroot, smashed
- 2 tablespoons green onions, whites included, chopped into rounds
- sesame oil (for drizzling on individual serving of soup)
directions
- Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
- Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
- Combine all stock ingredients in a large stock pot and bring to a boil.
- Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
- Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
- Enjoy!
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RECIPE SUBMITTED BY
MixnVixn
Newport