My take on the classic Chinese soup. Wontons are filled with ground turkey rather than pork, bathed in a chicken broth flavored with fresh ginger, shitake mushrooms and sliced garlic. Very, very tasty.
SODIUM CONTENT: 59.5 mg per serving
6 oz. lean ground turkey (slightly less than 1/2 lb.)
1/2 T. minced garlic (about 2 cloves)
1/2 T. minced fresh ginger (about 1-inch piece, peeled)
freshly ground black pepper to taste
8 c. water
8 t. very-low-sodium or sodium-free chicken bouillon granules
2 c. sliced shitake mushrooms (about 4 oz, stems removed)
1 T. minced ginger (about 2-inch piece, peeled)
3 cloves garlic, thinly sliced
1/2 c. sliced green onion (about 3, with tops)
1/4 t. freshly ground black pepper
Combine broth ingredients in a stock pot and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 20 minutes.
Heat saute pan over medium-high. Add filling ingredients and cook, stirring, until turkey is fully cooked. Remove from heat and cool several minutes.
To make the wontons, place a wrapper flat on surface, then swivel so that points are facing up and down diamond-style. Put a heaping teaspoonful of filling in the center of the wonton, then fold the bottom point up, pressing all around the filling to seal. Draw up the remaining three points, press together and twist slightly to close. Place wontons on a plate, and cover with a slightly damp towel until all are filled.
Once everything is ready, bring broth back to the boil, drop the wontons in gently and cook 5 minutes. Remove from heat and serve immediately, garnished with extra sliced green onion if desired.