Turkey Wonton Soup Recipes

TURKEY WONTON SOUP

Steps:

• Line a baking sheet with parchment paper. Combine first seven ingredients, and 1 tsp. sesame oil, in a bowl. Lay a few wonton wrappers on a work surface. Lightly moisten edges of wrappers with cold water. Place 2 tsp. of turkey mixture in the centre of each wrapper. Fold wrappers in half lengthwise. Press firmly on edges to seal. Now bring the two corners together so they overlap and press firmly together. Set wontons on the baking sheet, not touching. Repeat these steps with remaining filling and wrappers. Bring a large pot of water to a simmer. In another pot, bring stock to a simmer. Add wontons to the water and simmer 3 minutes, until they rise to the surface, are cooked and look somewhat translucent. While wontons cook, add bok choy, green onion and remaining sesame oil to the stock. When cooked, lift wontons out of the water with a slotted spoon and add to the stock. Simmer 1 minute, and then ladle soup into four bowls, each with 6 wontons in them. Flavour the soups, if desired, with some hot fresh chilies or chili sauce. Note: Wonton wrappers are sold fresh in our Produce Department and frozen in our Frozen Foods Department. Thaw the latter before using.

TURKEY-WONTON SOUP

Steps:

• In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour.
• Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer.
• Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped.
• On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling.
• Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve.

WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.