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.
How come your photos always look so Pow!
Slurp . . . oh I can't get that bowl to tip my way . . .
Posted by: MyKitchenInHalfCups | May 09, 2008 at 05:00 AM
That looks wonderful! I actually made my own wrappers once - they're much better than commercial ones, but the labor involved has kept me from doing it again.
Posted by: Madam Chow | May 09, 2008 at 05:31 AM
Except for the bok choy, I always have the rest of these ingredients in my pantry. Wonton skins are the best invention -- takes all of the anxiety out of making great-looking dumplings.
Posted by: Lydia (The Perfect Pantry) | May 09, 2008 at 06:11 AM
Ha, I think our families would get along well. We're usually eating one meal and discussing the next! We're having a mushroom recipe contest and mailing the winner 2 lbs. of fresh morel mushrooms. I'd love to have you submit this recipe or another favorite you may have. Recipes can be posted to http://marxfoods.com (contest link is under the Kobe burger).
Posted by: Emily | May 09, 2008 at 09:00 AM
Looks scrumptious! Thanks for sharing with Presto Pasta Night
Posted by: Ruth | May 09, 2008 at 11:15 AM
I wonder why I never, ever have made wonton soup? That is obviously something that needs to corrected very soon! We can buy spring roll pastry in Sweden, I'm not sure it's the same though, will have to investigate that. (Btw in Sweden, it's usually spelled "pak choi" instead of "bok choi"!)
I have saved your recipe and will try it soon!
Posted by: Görel | May 09, 2008 at 11:18 AM
I love this idea. Soup is so magical sometimes. Wonton soup looks so simple and good. Who knew?! Thank you!
www.achowlife.blogspot.com
Posted by: redmenace | May 09, 2008 at 05:22 PM
Sher, you do the most wonderful soups and pastas. I'm always charmed by your choices!
Posted by: Glenna | May 10, 2008 at 04:32 AM
Sounds wonderful. I love a good won ton soup too. It's chilly here today. Perfect for soup!
Posted by: RecipeGirl | May 10, 2008 at 08:11 AM
Sher, you are so right about the better taste from bok choy and easy-breezy D.I.Y.! And I start to like ginger in the fillings ever since I seen your recipes, really tasty :)
Posted by: gattina | May 10, 2008 at 09:27 PM
It's been years since I've had Wonton soup!
Never occurred to me to make it myself, of course. I may reconsider...
Posted by: katie | May 11, 2008 at 03:59 AM
We always get wonton soup when we are out! I never have tried it at home. Looks so easy and with spring veggies abound, perfect timing!
Posted by: deb | May 11, 2008 at 12:58 PM
Hello, I was wondering if you would like to contribute a recipe to my new blog?
I have created it as a place where anyone can come and publish their recipes. You can include links to your site as well. This is at:
http://low-calorie-and-vegetarian-recipes-4u.com/yourrecipes
Posted by: Anna | May 12, 2008 at 03:20 PM