Hello Fall. There is nothing I like better when the temps start dipping down, then to sit down to a piping hot bowl of delicious soup. I really love to make Asian soups in the fall months because there is something about the fresh flavors 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 mach speed. And, the coolest thing is that they wanted to help make these little satchels of deliciousness. Assembly line production will turn them out faster, which of course, means you will be slurping on the soup quicker too.
1 lb. of fresh ground turkey
1 bunch scallion chopped
1 bunch cilantro, chopped (if I could marry cilantro, I would)
1/2 head of Napa cabbage
1 TBL salt
1/4 cup soy sauce
3 TBL minced ginger (there are days that I cheat on cilantro with ginger, because she smells so good)
2 TBL sesame oil
2 tsp. ground pepper
2 eggs, beaten
2 packets wonton wrappers (most brands have 30-45 wrappers per package)
Cut cabbage crosswise into thin strips. Toss in a large bowl with salt and set aside for a few minutes. Take handfuls and wring out moisture. Combine the cabbage, with the turkey, scallion, cilantro, soy sauce, ginger, sesame oil, pepper and eggs. 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. Layout about a dozen wontons, and place a TBL. of the filling into the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper. Fold the wrapper in half (to form a triangle), and then form a pleat on both sides of the remaining edges, and meet at the point of the triangle. Give it a good pinch/twist. This may sound difficult, but it’s not. Feel free to invent your own method of filling the wonton wrapper…..I promise you will not offend me. After you have all the wontons finished, and on the sheet, lay a damp paper towel over the top so that they don’t dry up, and place in the fridge.
48 oz. of chicken broth
1/2 cup diced or shredded carrot
1/4 cup diced scallion
1 1/2 TBL. rice vinegar
2 tsp. minced fresh ginger (two dates with ginger in one night….happiness)
1/4 tsp. salt
1/4 tsp. pepper
crushed red pepper to taste
Boil chicken broth and add carrots and ginger. Simmer until carrots are soft. Add rice vinegar, salt, and pepper. Simmer for another five minutes. Bring back to a boil, and slowly add dumplings one by one to the broth. They will eventually bob to the top…..after about two 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 flavors mixed with the nourishing taste of a kicked up chicken broth. The next day, the soup tastes even better. Why, oh why, wasn’t I born somewhere in Asia? My tastebuds definitely reside there…..