Miso Dumpling Soup with Autumn Squash.
Ingredients
- 1/2 pound lean ground turkey, chicken, or pork
- 1 cup baby spinach, chopped
- 1 inch fresh ginger, grated
- 2 green onions, chopped
- 1 tablespoon low sodium soy sauce
- 2 teaspoons red curry paste
- 20-22 wonton wrappers
- 6 cups water
- 1/3-1/2 cup white miso paste
- 1 inch fresh ginger, grated
- 1/2 kabocha or other squash, sliced or cubed
- 4 ounces shiitake mushrooms, sliced if large
- 4 green onions, sliced
- pomegranate arils, for topping
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Instructions
- 1. To make the dumplings. In a medium bowl, combine the turkey, spinach, ginger, green onions, soy sauce, and curry paste, and mix until evenly combined.
- 2. Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on a parchment lined baking sheet. Repeat until all filling has been used. Cover the dumplings.
- lace about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then f
- old the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now f
- old the bottom corners together so they overlap. Place on a parchment lined baking sheet.
- Repeat until all filling has been used. Cover the dumplings.
- 3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender
- 3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender
- 4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.
- 4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.
- 5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!
- 5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!
Source
Original recipe: View Original