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Chinese Dumpling Soup

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
4 (14 1/2-ounce) cans 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 cilantro

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.

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.


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