Ok, this is not a 30 minute meal but it is worth it.
Wonton;
pack of wonton wrappers (Nasoya makes good ones)
1/2 lb ground turkey
6 baby carrots
1/4 onion
handful fresh cilantro
1tsp. sriracha sauce
3T. soy sauce
1tsp salt
Broth:
1 quart chicken stock
1cup shredded chicken
1 cup diced carrot
1/4 diced onion
1 head finely chopped baby bok choy
2 tsp wonton soup base (any asian boullion works)
1 bunch scallions
1T crushed garlic
1 pint shitake shrooms
First, assemble your wontons. There are lots of ways to fold them so do whichever you would like. http://chinesefood.about.com/od/dimsumandpartyrecipes/ss/foldwonton.htm
In a small food processor, add onion, cilantro, carrots, sriracha, soy, and salt...pulse until a nice moosh. Mix in a bowl with your turkey until incorporated. Next place a small dollop of the mixture inside the wonton wrapper and wet the edges of the wrapper with water. Fold diagonally first and press edges together. I like making little shumai shaped ones (little purses) so put your triangle standing straight up and squinsh in the edges so it looks like a little purse. Repeat until all wontons gone.
In a large soup pot, make your stock just by adding a chicken breast to a quart of water and boil with some salt to taste. Shred chicken when finished and transfer stock to a bowl. In the soup pot, add 1T. veggie oil, garlic, onion, carrots. Simmer until onion translucent. Add chicken back, then broth, an extra 4 cups of water, and wonton soup mix. Boil for about 10 minutes. add your wontons. Next add shitakes. Boil until the wontons are floating and almost translucent. Garnish with your scallions. Soy or salt to taste. I also like adding srirachi to give it a kick!
Wonton;
pack of wonton wrappers (Nasoya makes good ones)
1/2 lb ground turkey
6 baby carrots
1/4 onionhandful fresh cilantro
1tsp. sriracha sauce
3T. soy sauce
1tsp salt
Broth:
1 quart chicken stock
1cup shredded chicken
1 cup diced carrot
1/4 diced onion
1 head finely chopped baby bok choy
2 tsp wonton soup base (any asian boullion works)
1 bunch scallions
1T crushed garlic
1 pint shitake shrooms
First, assemble your wontons. There are lots of ways to fold them so do whichever you would like. http://chinesefood.about.com/od/dimsumandpartyrecipes/ss/foldwonton.htm
In a small food processor, add onion, cilantro, carrots, sriracha, soy, and salt...pulse until a nice moosh. Mix in a bowl with your turkey until incorporated. Next place a small dollop of the mixture inside the wonton wrapper and wet the edges of the wrapper with water. Fold diagonally first and press edges together. I like making little shumai shaped ones (little purses) so put your triangle standing straight up and squinsh in the edges so it looks like a little purse. Repeat until all wontons gone.
In a large soup pot, make your stock just by adding a chicken breast to a quart of water and boil with some salt to taste. Shred chicken when finished and transfer stock to a bowl. In the soup pot, add 1T. veggie oil, garlic, onion, carrots. Simmer until onion translucent. Add chicken back, then broth, an extra 4 cups of water, and wonton soup mix. Boil for about 10 minutes. add your wontons. Next add shitakes. Boil until the wontons are floating and almost translucent. Garnish with your scallions. Soy or salt to taste. I also like adding srirachi to give it a kick!
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