Recipe by Chef Heidi Fink
Turkey Wonton Soup
- Prep time 1 hour
- Cook time 10 mins
- Ready in 1 hour 10 mins
- Yield Serves 8
This fun family project makes scrumptious “better than takeout” wonton soup, with a healthy twist – this recipe uses ground turkey breast instead of pork. Attention to technique using simple ingredients makes an incredible dinner in!
Ingredients
- Soup Broth
- Wontons
- Soup Flavourings and Garnish
Directions
- Make the broth first: Add the 3 litres of chicken broth to a large pot. Add the garlic and ginger and bring to a boil. Reduce heat to a very low simmer, and let the aromatics cook for about 10 minutes. Turn off heat and let the aromatics steep for another 15 to 20 minutes.
- Strain broth, discard solids, and return broth to the pot. Add salt, soy sauce, and sugar and stir to dissolve. Taste for seasoning; add more soy sauce and/or salt if desired. TIP: The broth can be made up to this point and refrigerated for up to 4 days.
- To make wonton filling: in a large sauté pan over medium heat, warm the vegetable oil. When the oil begins to glisten and slides easily along the pan, add the cabbage, ginger, garlic and green onions and cook until the cabbage begins to soften, 1 to 2 minutes. Season with 1/4 tsp of salt and continue sautéing one to two minutes more. Turn off the heat and transfer the vegetables to a large bowl to cool for 15 minutes.
- Meanwhile, place the ground turkey, chicken stock, oil, salt, white pepper, cornstarch, soy sauce, sherry, and sugar in a large bowl. Use your hands to mix and knead the ingredients for about 2 minutes until the mixture starts to feel sticky. TIP: mixing very well like this helps the turkey retain all the moisture from the seasonings and gives the filling its characteristic bouncy texture.
- Once the cabbage mixture is cool, mix it thoroughly into the turkey mixture.
- Line a baking sheet with parchment paper and set aside. Have a small bowl of water ready.
- To fill the wontons: place a wrapper in your non-dominant hand and scoop one teaspoon of the filling into the center of the wrapper. Dip a finger of your dominant hand into the bowl of water and place a bit of water on the edges of the wonton wrapper. Fold wonton in half like a triangle, then bring the opposite edged up and pinch together. The finished wonton should look like a satchel or bundle.
- Place filled wonton on the parchment-lined tray and repeat with wrappers and filling until you are done. TIP: Wontons can be cooked the same day or frozen for later use.
- To cook wontons: They are always cooked in a separate pot of boiling water before being added to the soup broth. TIP: Make sure the soup broth is warming gently in a separate pot while you are cooking the wontons.
- Bring a large pot of salted water to a boil. Carefully drop in the wontons, stirring gently but constantly, so they don’t stick to the bottom. Bring wontons back to a boil, then reduce heat to a steady simmer and cook until the wontons are floating, the wrappers are completely translucent, and the filling has plumped up, about 5 to 6 minutes.
- While the wontons are cooking, finish the broth in the other pot. Bring to a simmer, and add the sliced green (sui choy and/or bok choy), then add the white pepper, sesame oil, sherry, and green onions to the broth. Once the wontons are cooked, drain wontons and transfer them gently to the soup broth.
- Serve immediately, garnishing each bowl with chili crisp, if desired. TIP: leftover wonton soup can be refrigerated up to 2 days.
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