Prep Time: 15 minutes
Asian Dumplings in Ginger Broth
Cooking Time: 20 minutes
½ bunch cilantro
4 14 ½-oz. cans chicken broth
2 Tbs. minced ginger
8 oz. ground turkey
2 Tbs. teriyaki sauce
20 wonton wrappers
1. Remove leaves from cilantro and chop them to yield 3 Tbs.; reserve stems.
2. Combine broth, cilantro stems, and 1 Tbs. of the minced ginger in a Dutch oven and simmer 10 minutes; strain and reserve broth.
3. Meanwhile combine turkey, teriyaki sauce, chopped cilantro leaves, remaining 1 Tbs. of the minced ginger, ¼ tsp. salt, and ¼ tsp ground black pepper in a large bowl.
4. Place 1 heaping tsp. of the turkey mixture on each wonton wrapper. Moisten edges with water, fold one edge over to form a triangle, and pinch edges together to seal
5. Bring broth to simmer in a Dutch oven and drop dumplings in, a few at a time. Simmer until dumplings floats, 5 minutes. Remove dumplings from broth and divide evenly among 4 serving bowls; ladle 1 cup broth into each bowl. Garnish with whole cilantro leaves. Makes 4 servings.
