Ginger Chicken Dumpling Soup with Bok Choy & Green Onions

By mahto

Ingredients

• 10 ounces ground chickens
• 2 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• 4 green onions, thinly sliced (about 1/2 cup)
• 2 tablespoons finely chopped fresh cilantro leaves
• 4 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon kosher salt
• 24 wonton wrappers
• 4 cups Swanson® Thai Ginger Flavor Infused Broth
• 3 cups water
• 2 tablespoons toasted sesame oil
• 4 heads baby bok choy, cut in quarters

Details

Servings 1
Adapted from campbellskitchen.com

Preparation

Step 1

Mix thoroughly the chicken, ginger, garlic, half the green onions, cilantro, 2 tablespoons soy sauce, cornstarch and salt in a large bowl.

Cut each wonton wrapper into a circle using a 3-inch round cutter. Place about 1 teaspoon chicken mixture in the center of each wonton circle. Brush the edges of the wonton circles with water. Fold the wonton circles in half over the filling, pressing around the filling to push out any air. Pinch the edges to seal.

Heat the broth, water, remaining soy sauce and the sesame oil in a 6-quart saucepot over medium heat for 10 minutes.

Increase the heat to medium-high and heat to a boil. Add the dumplings to the saucepot. Reduce the heat to low. Cook for 5 minutes. Add the bok choy and cook for 3 minutes or until the bok choy is tender and the dumplings are cooked through. Serve the soup in bowls, sprinkled with the remaining green onions.