From: christi@lexis-nexis.com (Christi Wilson)
Reply-To: christi@lexis-nexis.com (Christi Wilson)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Chinese Dumpling Soup
Date: 19 Aug 1995 20:56:06 -0600
Organization: Lexis-Nexis, Dayton OH
Message-ID: <416886$gv7@mack.rt66.com>

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 wrapp
er 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.
 
~~~
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