There is nothing I like better when the temps start dipping down than to sit down to a piping hot bowl of yummy soup. I love to make Asian Dumpling Soup in the cold months because there is something about the fresh flavours of Asian herbs and spices married with a flavorful, steamy broth that satisfies me to the core, especially with the extra chill in the air.
Don’t let the dumplings deter you from making this soup. They are a breeze, and you can whip those suckers out in less than a half-hour. I did it with two children running through the kitchen in circles at much speed. And, the coolest thing is that they wanted to help make these little pouches of deliciousness. Assembly line production will turn them out faster, which of course, means you will be slurping on the Asian Dumpling Soup quicker too.
Asian Dumpling SoupPrint Recipe
- Dumplings Ingredients
- 1 pound of fresh ground turkey
- 1 bunch of scallions, chopped
- 1 bunch of cilantro, chopped
- 1/2 head of Napa cabbage
- 1 tablespoon of salt
- 1/4 cup of soy sauce
- 3 tablespoons of minced ginger
- 2 tablespoons of sesame oil
- 2 teaspoons of ground pepper
- 2 eggs, beaten
- 2 packets of wonton wrappers
- Soup Ingredients
- 48 ounces of chicken broth
- 1/2 cup of diced or shredded carrot
- 1/4 cup of diced scallion
- 1 1/2 tablespoons of rice vinegar
- 2 teaspoons of minced fresh ginger
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- Crushed red pepper to taste
- Cut cabbage crosswise into thin strips. Put in a large bowl with salt and set aside for a few minutes. Take handfuls and wring out moisture.
- Add the cabbage, turkey, scallion, cilantro, soy sauce, ginger, sesame oil, pepper and eggs to combine. Throw your clean hands in that bowl and massage some love into the mixture.
- Give yourself proper space to work with a large cookie sheet or cutting board, a small bowl of water, and the wonton wrappers. Lay out about a dozen of wontons, and place a tablespoon of the filling into the centre of each wrapper.
- Dip your fingertip in the water and line the outside edge of the wrapper with your damp finger. Fold the wrapper in half, forming a triangle), form a pleat on both sides of the remaining edges, and meet at the triangle point. Give it a good pinch or twist.
- After you have all the wontons finished and on the sheet, lay a damp paper towel over the top, so they don’t dry up and place it in the fridge.
- Boil chicken broth and add carrots and ginger. Simmer until carrots are soft.
- Add rice vinegar, salt, and pepper. Simmer for another 5 minutes.
- Return to a boil, and slowly add dumplings one by one to the broth. They will eventually bob to the top after about 2 minutes of sitting in the yummy broth; they should be done. Finish up the soup by adding the scallions and the crushed red pepper.
- Serve up a delicious bowl to yourself and your family. Sublimely fresh flavours mixed with the nourishing taste of a kicked up chicken broth.