Wonton Soup
1 pound ground turkey (the lean kind) or pork
1 (5-ounce) can water chestnuts, drained and finely chopped
1/2 cup scallions (green onions), finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg beaten
2 tablespoon oyster sauce or soy sauce or tamari
1 (16-ounce) pack wonton wrappers
1 quart chicken or veggie broth (I like the organic ones from Pacific Foods)
In a large bowl mix pork/turkey, water chestnuts, scallions, garlic, ginger, sesame oil, egg, and oyster sauce or soy sauce/tamari. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Fill a pot with 1 quart of chicken broth and an additional cup of water. Add the wontons and boil until the wonton skins are tender (like pasta). If desired, add other seasoning, vegetables (cabbage sliced up and cooked in works well), etc for variations on the basic broth. We like it simple.
To Steam: Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.