One of my very favorite comfort foods is wonton soup. If I see a recipe different from those I've tried, I must make it. To me, there's nothing so soothing and delectable than a soft wonton full of savory filling. This recipe from Martha Stewart Living included bok choy in the filling. Hooray! I've never made wonton soup with bok choy, so I had to correct that oversight. As it turns out, bok choy gives the dumplings a stronger taste than spinach, which was appreciated.
To those who think making wontons is laborious, I urge you to plunge in and make them. It's a simple process, which I detailed here. Once you do it, you'll get faster and faster, until you can turn them out very quickly.
This dish is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
Turkey And Bok Choy Soup
(Martha Stewart Living)
1 1/2 pounds bok choy leaves only-from about 4 pounds bok choy. Use the stems for stir fry.
about 8 ounces ground turkey
1-2 teaspoons ground ginger root
1 Tablespoon soy sauce
1-1/2 Tablespoons Shaoxing cooking wine or dry sherry wine
20 square wonton wrappers
1 quart chicken stock
pinch of sugar
1/2 teaspoon salt
optional garnishes, sliced bok choy, sliced scallions, shitake mushrooms
Boil a large pot of water and add the bok choy and cook for about 2 minutes. Drain and let cool. Press out excess liquid, roll in a towel and wring out the extra liquid. Transfer to food processer and process until coarsely chopped. Add the turkey, ginger, soy sauce, sugar, salt, wine, and pulse until a coarse puree is formed.
Make wonton by placing 1 tablespoon filling in center of a wrapper, moisten edges with water, fold to make a triangle, then fold moistened corners together and pinch. (The wonton wrapper package will show you how to do this.) Cover the wontons with a towel as you finish them. When finished, drop them in a large pot of boiling water and cook over medium high heat until they rise and float on the top of the water, or about 3 minutes. Try a test dumpling to see if they are done. Scoop the finished dumplings into a large tureen and ladle hot chicken stock over them. Or put 3 to 4 wontons in individual bowls and ladle the stock over them. Garnish with bok choy, scallions or mushrooms.