We’ve had chilly nights off and on as the weather tries to decide if it’s actually springtime or not. I thought this steaming hot soup would be perfect for one of our lingering wintry evenings (we did have 20-degree weather and 3 inches of snow this past week…). Unfortunately, the night I planned to make this soup followed a perfectly sunny day filled with yard work outside. But preparations were already underway, so we enjoyed hot soup, despite the warmer than expected weather. This dish is good comfort food and perfect for a chilly night. The fresh ginger in the wontons is a key flavor component. You can buy fresh ginger and store it in the freezer to use as needed for recipes. This was also my first attempt at making the wonton wrappers from scratch and it turned out to be surprisingly easy. The trick is arrowroot starch, a real food alternative to corn starch, which keeps the dough from sticking. My wontons weren’t the prettiest, but practice makes perfect, right?
(adapted from Weight Watchers)
For the wontons:
- 1/4 pound ground skinless turkey (or chicken) breast
- 2 green onions, very finely chopped
- 1 t fresh ginger, finely grated
- 1 t organic Tamari sauce (buy it here)
- 1 t arrowroot starch (buy it here)
- 1/4 t dark sesame oil
- 16 homemade wonton wrappers (recipe below)
For the soup:
- 4 C chicken broth (I used my homemade bone broth)
- 1 T organic Tamari sauce
- 2-3 C bok choy, coarsely chopped
- 4 green onions, cut into 1/2-inch pieces
- salt and pepper to taste
To prepare the wonton filling, combine the turkey, green onions, ginger, tamari, starch and oil and mix well.
Using a large work surface, lay out your 16 wrappers and place one teaspoon of the filling in the center of each wrapper.
Place a small bowl of water on your work surface. Start with the first wrapper. Dip your index finger into the water and run your finger along two adjacent edges.
Fold the wrapper on the diagonal and press down to seal the edges.
Take the two far points of the triangle and tap a little water on each. Fold them over so they touch and press to seal.
Place the finished wonton on a tray or plate dusted with a little bit of arrowroot starch. Keep the wontons covered with a damp paper towel as you continue to work, until all 16 wontons are folded.
In a medium pot or saucepan, bring the chicken broth and 1 tablespoon of Tamari to a boil. Reduce the heat to medium-low. Add the wontons and the bok choy and simmer for about 10 minutes or until the wontons are fully cooked, stirring occasionally.
Homemade Wonton Wrappers
- 2 C whole wheat pastry flour
- 1 egg
- 1/4 C water plus more for working dough
- 3/4 t salt
- arrowroot starch (for dusting your rolling surface – buy it here)
Sift the flour in a large bowl.
Whisk 1 egg, 1/4 cup of water and the salt in a small bowl.
Using your fingers, make a well in the center of the flour and add the egg mixture.
Using a spoon, incorporate the egg mixture into the flour to create a dough. Gradually add more water – around a half a cup – until the dough can be formed into a nice ball with your hands. The dough should not be sticky to the touch.
Knead the dough for a few minutes until it becomes nice and smooth and you’re able to easily work the dough.
Let the dough rest, covered with a towel, at room temperature for at least 20 minutes, preferably 30-45 minutes, as the dough will become easier to roll.
Divide dough in half. You will only need 1/2 of this recipe for the wonton soup. You can roll all of the dough into wrappers and freeze half, or you can press half of the dough into a disc and freeze it for later. (At least I think you can. I did the latter and will let you know how it works next time around!). If you’re going to roll all of the dough into wrappers and then freeze for later, make sure to sprinkle a little arrowroot starch in between each wonton layer to keep them from sticking as you stack them. Make sure to keep one of the dough halves covered with a tea towel while you roll out the other half.
Sprinkle your work surface with a little bit of arrowroot starch. Make sure not to add too much – just enough to keep it from sticking. Roll the dough very thin – about 1/8 of an inch or thinner. If they’re too thick, they’ll be doughy to eat. If they’re too thin, they’ll rip and the filling will explode in your soup.
Use a knife or pizza wheel to cut the dough into squares approximately 3-3 1/2 inches wide. You should be able to get 16-18 wrappers out of each half of the dough.
Now you’re ready to fill them for soup or freeze them for later.
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