I know, I know. It’s a bold statement. But really, this soup is absolutely delicious. There’s nothing better on a rainy, miserable day than a big comforting bowl of soup.
Someone pat me on the back too, cause I created this recipe myself. Obviously I don’t think it’s super authentic, but it’s soo good. I promise.
The wontons take some time and patience; something I struggle with! It was well worth it. The results were fantastic. I used a dumpling mixture that I made up for New Year’s Eve this past year, using ground turkey. It’s full of flavor and healthy too. Bonus!
I also added some baby bok choy I found in the grocery store for a little extra nutrients and flavor.
Look how lovely all my little wontons look floating in the pot!
2 qts. chicken stock
1 ½ c. water
1 pkg. wonton wrappers (you’ll use about 40)
1 lb lean ground turkey
1 tbsp. freshly grated ginger
1 clove of garlic, minced
2 scallions, white portion chopped finely, green portion cut on a bias
2 heads of baby bok choy, with the bigger leaves sliced in half lengthwise
3 tbsp. soy sauce
1 tsp. rice wine vinegar
1 tsp. sesame seeds
1/8 tsp. red pepper flake
Salt and pepper to taste
In a large pot or dutch oven, pour in the chicken stock, water, 2 tablespoons of soy sauce, a pinch of red pepper flake and about ¼ teaspoon black pepper. Heat the broth mixture over medium high heat, covered, while you prepare the wontons.
For the filling of the wontons, combine the ground turkey, ginger, garlic, white portion of the scallions, remaining soy sauce (1 tablespoon), rice wine vinegar, sesame seeds, red pepper flake and about 1 teaspoon of salt and ½ teaspoon of black pepper.
Now, to put the wontons together, have a little bit of water on hand (I put it in a small bowl) to seal the edges.
First, place a little less than a tablespoon of the turkey mixture in the center of a wonton wrapper. And line the edges with water. You don’t want too much because then it will be hard to seal. Like so.
Then fold in half into a triangle and press the edges together to create a good seal.
Then, put a little indentation in the center of the one side of the triangle so it’s easier to fold.
Finally, bring the corners together, sealing with some water. Viola!
By the time you’re done making about 40 wontons, the broth will be hot, so drop those bad boys in. Stir after adding a few at a time so they don’t stick. If you can, stir while you drop. Add in the green portion of the scallions and the bok choy.
Simmer over medium heat for about 15-20 minutes, then time to eat! Yep, some of the wontons are bound to break open, but hey, they still taste amazing.