© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp fresh ginger, peeled and chopped
1/2 c thinly sliced green onions
2 Gallons TURKEY BROTH
1 lb COOKED TURKEY or PULLED TURKEY, rough chop and chilled
2 tbsp minced garlic
1 tbsp fresh ginger, peeled and chopped
1/2 c thinly sliced green onions
2 Large eggs, whipped
3 tbsp lower-sodium soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
1 tsp crushed red pepper flakes
30 square won ton skins
2 c thinly sliced bok choy
1 c sliced shiitake mushrooms
1 c canned sliced bamboo shoots, well drained
TURKEY SOUP BASE
In a large soup pot, heat oil over medium heat until hot.
Add 1 tablespoon garlic and 1 tablespoon ginger.
Cook and continue to stir until fragrant, about 1 to 2 minutes.
Add 1/2 cup scallions and all turkey broth: bring to a boil. Reduce heat and simmer for about 30 minutes.
DUMPLINGS PREPARATION
Mince cooked turkey in food processor to a fine mince.
In a mixing bowl, combine ground turkey, garlic, ginger, scallions, eggs, soy sauce, rice wine vinegar, sesame oil and red pepper. Mix thoroughly.
Place won ton skins on flat surface, work with a few at a time and keep remaining covered in plastic wrap, to prevent skins from drying out.
Fill a small bowl of cool water and set aside. Place 1 teaspoonful of turkey mix in center of each won ton skin. Using your fingertips, lightly wet the edges of each won ton skin. Bring the opposite edges together and seal, pressing edges with fingertips. Take opposite corners and overlap to seal.
Assemble remaining won tons. Cover tightly and set aside.
FINISH SOUP
Add bok choy, mushrooms and bamboo shoots to broth and cook for 2 to 3 minutes.
Gently add the won tons to broth and cook until won tons float, about 5 minutes.
Serve immediately.