Mandarin Dumpling Soup
Created by Sarah Freedman-Izquierdo
The raw dumplings can be frozen for up to two months. Freedman-Izquierdo, who was limited to eight ingredients by contest rules, suggests adding chopped green onion and grated carrot to the broth as garnish.
1/2 teaspoon finely grated fresh ginger
1/4 cup diced water chestnuts
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon dry sherry
14 ounces ground turkey
25 dumpling or wonton wrappers
6 cups Manischewitz chicken broth
In a large bowl, mix the ginger, water chestnuts, soy sauce, sesame oil and sherry. Add turkey and combine all ingredients well.
Scoop 1 level tablespoon of the mixture into the center of a dumpling wrapper. Moisten the rim of one half of the wrapper with water. Fold the wrapper in half and press along the edge to seal. (This will form a triangle if using square wrappers, a half moon with round.) Place dumplings on a tray in a single layer.
Bring chicken broth to a boil in a 3-quart pot. Gently drop in dumplings, one at a time. Use a rubber spatula to skim along the bottom of the pot every so often to keep the dumplings from sticking. Bring to a boil, reduce heat to a simmer and cook 5 to 6 minutes, until the turkey is cooked and dough is soft. Makes 6 servings.
Yield: 6 servings
Per serving: 258 calories (32 percent from fat), 8.8 g fat (2.2 g saturated, 3.3 g monounsaturated), 55.3 mg cholesterol, 20.4 g protein, 21.6 g carbohydrates, 0.8 g fiber, 1,365 mg sodium.