Tyler's first cookbook is a favorite of mine. Filled with such tried and trues as Roasted Carrots with Orange Brown Butter and Sage, Blueberry Scones with Lemon Glaze, and Roasted Chicken with Morrocan Spices as well as recipes marked to try such as Hong Kong Crab Cales with Baby Bok Choy, and Spicy Tuna Hand Roll, it comes off the shelf quite often.
I've been wanting to make Tyler's Dumpling Soup with Chinese Greens for quite awhile but was just put off at the thought of making so many wontons. Pushing all hesitation aside, I followed the recipe almost exactly, minus a substitution of ground turkey for the pork. And while turnips sounds a bit interesting for a filling, when everything is pulsed together, the turnips just seem to blend in perfectly. I was actually a bit surprised to see that this filling tasted like the Costco frozen potstickers. With a the garlic and ginger flavor infused into the broth and the fabulousness that is bok choy, I was definitely glad I finally got around to giving this recipe a try.
Adapted from Tyler Florence's Real Kitchen
Filling
3/4 pound ground turkey (or pork)
1/2 med turnip
1 green onion, chopped
2 garlic cloves, minced
1/2 Tbsp fresh grated ginger
1/2 bunch of cilantro
1 egg white
2 tsp cornstarch
2 tbsp low sodium soy sauce
2 tsp sherry
1/4 tsp sea salt
1/2 tsp ground pepper
Broth
3 qts Chicken Stock
2 tbsp low sodium soy sauce
2 inch piece of ginger, cut in half
4 garlic cloves, smashed
Soup
wonton wrappers
1 egg white
1/4-1/2 lbs bok choy
1/4 lb shiitake mushrooms
Pulse the filling ingredients in a food processor until smooth. Set aside.
In a large pot, simmer all broth ingredients together for 10 mins. Turn to low & cover.
Lay wonton wrappers on the counter. Brush with egg white & drop 2 tsp of turkey filling in the center. Fold in half to form a triangle. Press the sides together to get rid of air bubbles, then seal tightly. Once all wrappers are made, strain the broth to remove the pieces of garlic and ginger. Bring the soup to a simmer over medium high heat. Add dumplings and boil for 12 minutes. Add the bok choy & mushrooms, continue to simmer for 3 minutes.
3 comments:
I would sit at Tyler's table any day. I too am lovin' the copper pots. Add in the hotness factor and I am caught watching Ultimate even when I should be doing other things.
Your soup turned out beautifully. I love all of your images too.
as usual, that looks really yummy!
Hi Stranger,
That looks so yummy! I love using wonton wrappers ... makes the job go faster.
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