Turkey wonton noodle soup

By Nick Liu
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Credit:

Chef Nick Liu for ThinkTurkey.ca

Turkey dumplings symbolize wealth and good luck, so we can't think of any better way to celebrate the Lunar New Year! Served in a delicious broth with fresh wonton noodles, this heartwarming meal is both filling and flavourful.

Ingredients

Turkey wonton:

  • 1/2 pack wonton skins
  • 1 lb minced turkey
  • 1/4 tablespoons soy sauce
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon minced ginger
  • 2 tablespoon corn starch
  • 1/4 teaspoon sugar
  • 1 egg white
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Turkey wonton noodle soup:

  • 4 bundles wonton noodles
  • 4 pieces yu choy
  • 4 cups turkey or chicken broth
  • 16 cooked turkey wontons
  • 4 teaspoon chili oil
  • coriander leafs for garnish
  • 4 deep soup bowls

Directions

Turkey wonton filling:

  1. In a large bowl combine all ingredients together, except for the wonton skins, and mix well.

Turkey wontons:

  1. Place a wonton skin on a clean surface so it looks like a diamond. Place a small amount of wonton mix in the center. Wet the bottom corner of the wonton skin with water and fold it up to the opposite corner. Press the edges to seal. Wet the two side corners with water and bring them together and press firm to join. Repeat above until all your wonton mix is used up. Place wontons on a lined baking tray and place in freezer.
  2. Place a large soup pot of water on the stove top and turn the heat to high. Bring the water to a boil. Carefully put your wontons in the boiling water, stir after two minutes, cook for five to seven minutes. Stating the obvious- only cook the amount of wontons you want to eat. This recipe makes enough dumplings for you to use multiple times for many different applications. Place the remaining dumplings in a ziplock bag and store in the freezer for another day.
  3. Remove wonton's from boiling water with a slotted spoon and place in a stainless steel bowl. Put aside until needed.

Turkey wonton noodle soup:

  1. Place the wonton noodles in a stainless steal bowl and cover with boiling water. Set aside until needed.
  2. In a soup pot, bring the broth up to a boil. Blanch the yu choy in the stock for one minute then transfer each piece into a soup bowl.
  3. Strain the noodles through a colander and place in the boiling broth. Cook for one minute and remove from broth, with tongs place four bundles of noodles, in the four soup bowls with yu choy.
  4. Place the cooked wontons in the boiling broth to reheat, one minute and transfer four wontons to each bowl of noodles.
  5. Top each soup bowl up with the broth until it just covers the noodles. Place some coriander leaves and a teaspoon of chili oil on top for garnish and enjoy!

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