halfbakedharvest4.1
Miso Dumpling Soup with Autumn Squash
The dumplings are a simple mix of ground turkey (chicken or pork could also be used), spinach, ginger, green onions, soy sauce, and a little red curry paste. I added the curry paste for an extra hint of flavor and I found it also helped to keep the lean turkey moist as well. Then just stuff the filling inside wonton wrappers and done!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
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. 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 tender4. 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!
water6 cups
Nutrition Facts
calories
1868 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
866 mg
protein Content
22 g
cholesterol Content
34 mg
carbohydrate Content
42 g
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