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    Wonton Soup

    Source of Recipe
    Yield: 8 servings (serving size: 1 1/4 cups)

    Won tons:
    4 ounces ground turkey
    2 tablespoons chopped green onions
    1 tablespoon hoisin sauce
    2 teaspoons low-sodium soy sauce
    2 garlic cloves, peeled
    16 won ton wrappers
    2 teaspoons cornstarch

    2 teaspoons olive oil
    1/4 cup diced carrot
    1/4 cup chopped green onions
    3 cups water
    2 tablespoons rice vinegar
    1 teaspoon minced peeled fresh ginger
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    3 (16-ounce) cans fat-free, less-sodium chicken broth
    2 cups sliced spinach
    1 (14.5-ounce) can diced tomatoes, drained
    To prepare won tons, place first 5 ingredients in a food processor. Process until well-combined, scraping the sides of bowl once. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon turkey mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the dumplings on a large baking sheet sprinkled with cornstarch (cover with a damp towel to keep them from drying).

    To prepare soup, heat oil in a Dutch oven over medium-high heat until hot. Add carrot and 1/4 cup green onions, and sauté for 3 minutes or until tender. Add water and the next 5 ingredients (water through broth), and bring to a boil. Add won tons; reduce heat, and simmer for 6 minutes. Stir in spinach and tomatoes. Serve immediately.

    Nutritional Information
    Calories:111 (15% from fat)
    Fat:1.9g (sat 0.3g,mono 1g,poly 0.3g)




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