Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> CHINESE DUMPLING SOUP

Print this Recipe    CHINESE DUMPLING SOUP

Los Angeles Times, June 15, 1995

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.