Recipe by mix'n vix'n
This was a comfort food growing up. I can remember sitting around the table with my siblings hand-making the little dumplings. Now I make them with my kiddos. :) You can freeze the dumplings too by placing them in a single layer on a parchment lined baking sheet, then place that in the freezer over night. Bag them up depending on an individual portion size (6-8 dumplings per person...usually LOL). Then all you have to do is bring your stock to a boil, empty your pre portioned baggie in, boil for 6-8 minutes and you have yourself some fast, better-than-takeout, wonton soup! You can also pan-fry or steam these to make 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
- 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 See How It's Made
- 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.