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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 ounces ground turkey |
2 tablespoons chopped green onions |
1 tablespoon hoisin sauce |
2 teaspoons low-sodium soy sauce |
2 garlic cloves, peeled |
16 won ton wrappers |
2 teaspoons cornstarch |
2 teaspoons olive oil |
1/4 cup diced carrot |
1/4 cup chopped green onions |
3 cups water |
2 tablespoons rice vinegar |
1 teaspoon minced peeled fresh ginger |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 (16-ounce) cans fat-free, less-sodium chicken broth |
2 cups sliced spinach |
1 (14.5-ounce) can diced tomatoes, drained |
Directions:
1. To prepare won tons, place first 5 ingredients in a food processor. Process until well-combined, scraping the sides of bowl once. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon turkey mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the dumplings on a large baking sheet sprinkled with cornstarch (cover with a damp towel to keep them from drying).
2. To prepare soup, heat oil in a Dutch oven over medium-high heat until hot. Add carrot and 1/4 cup green onions, and sauté for 3 minutes or until tender. Add water and the next 5 ingredients (water through broth), and bring to a boil. Add won tons; reduce heat, and simmer for 6 minutes. Stir in spinach and tomatoes. Serve immediately.
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