I adore dumplings – making them and eating them. Especially Asian dumplings. Especially when they’re wontons floating in a big bowl of brothy soup like this recipe below. Mmm…
While making this soup, my Italian pasta training must have kicked in – rather than looking like Asian dumplings, mine were reminiscent of fat tortellini. Even so, there’s nothing so satisfying as biting into a plump, juicy dumpling.
Winter Wonton Soup
Adapted from Cooking Light. I store leftover soup in the fridge and the dumplings in the freezer. Whenever I want a bowl, I heat the soup in a small saucepan, add a handful of frozen dumplings and simmer until dumplings are wrinkly and cooked through.
- 2 Tablespoons sesame oil
- 8 green onions, sliced and divided
- 2-inch piece fresh ginger, minced and divided
- 6 garlic cloves, minced and divided
- 1 Tablespoon minced jalapeno
- 7 oz. fresh shiitake mushrooms, stems reserved, caps thinly sliced
- 8 cups chicken stock
- 3 Tablespoons Rice Vinegar, divided
- 2 star anise pods
- 1 ¼ teaspoons salt, divided
- ½ teaspoon black pepper
- 1 lb. ground turkey
- 1 large egg
- 1 package round wonton wrappers (or square if your store doesn’t carry round)
- 1 cup shredded carrot
- 1 cup diagonally cut sugar snap peas
- 2 bok choy, chopped
- 1 Tablespoon soy sauce
- Heat sesame oil in a soup pot or large Dutch oven over medium-high heat. Add three-quarters of the green onions, 1 Tablespoon ginger, 1 Tablespoon garlic, and jalapeno. Saute for about 4 minutes or until onions have wilted. Place onion mixture in a medium bowl.
- Add mushroom stems, stock, 2 Tablespoons of vinegar, star anise, 1 teaspoon salt, pepper, remaining garlic and ginger to pot. Bring to boil. Reduce heat, cover and simmer for 45 minutes. Strain stock over a bowl. Discard solids. Return stock to pot over low heat.
- Add remaining salt, turkey, and egg to onion mixture, stir until well combined. Working with 4-6 wonton wrappers at a time (cover remaining to keep them from drying out), spoon about 2 teaspoons of turkey mixture into the center of each wrapper. Moisten edges with water and fold over “omelet style” ensuring edges are sealed well (If using square wrappers, you can fold over into a triangle).
- Add carrot to stock and simmer 4 minutes. Add mushroom caps, peas, bok choy, and dumplings and cook for another 8 minutes. Season with remaining one tablespoon of vinegar and soy sauce. Sprinkle with remaining one-quarter of green onions. [Note: if you aren’t going to enjoy all the soup the first night, please see my note above about keeping soup and wontons separate, ensuring wontons stay plump.]
Reblogged this on mamabatesmotel.
Sounds and looks like a tasty soup, thanks for the recipe!
We adore dumplings too. This is a wonderful recipe, a must have in the winter. We’ll try it soon!
so yummy and tempting!