Title: Chinese Dumpling Soup
Categories: Soup
Yield: 6 Servings

1/2	lb	Ground turkey
1	tb	Green onion; minced
2	ts	Soy sauce
2	ts	Rice vinegar
2	ts	Gingerroot; minced
1	ts	Cornstarch
1/2	ts	Salt
1	pk	10-oz. round potsticker wrappers
1		Egg; beaten
4	cn	14.5-oz. chicken broth
1	sm	Bunch bok choy; cut cross- wise into 1" slices
4		Fresh shiitake mushrooms; sliced
1		2.1/4" piece gingerroot; peeled and sliced
1/4	ts	Sesame oil
		Cilantro; chopped

Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 tsp 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 lg. sauce pot; bring to boil. Reduce heat; cover and simmer for 5 mins. Add filled dumplings; return to boil. Reduce heat. Cover and simmer until dumplings are cooked through, 5 to 10 mins. Stir in sesame oil. Spoon into serving bowls and sprinkle with cilantro. Makes 6 servings with about 30 dumplings.

Source: Bradenton Herald, 7/27/95

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