Miso Dumpling Soup with Autumn Squash

Name: Miso Dumpling Soup with Autumn Squash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 pound lean ground turkey, chicken, or pork; 1 cup baby spinach, chopped; 1 inch fresh ginger, grated; 2 g reen onions, chopped; 1 tablespoon low sodium soy sauce; 2 teaspoons red curry paste; 20 -22 wonton wrappers; 6 cups water; 1/3 -1/2 cup white miso paste ((I use non GMO, low-sodium)); 1 inch fresh ginger, grated; 1/2 kabocha or other squash, sliced or cubed; 4 ounces shiitake mushrooms, sliced if large; 4 g reen onions, sliced; pomegranate arils, for topping

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 f...

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

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Foto: Half Baked Harvest

Ingredients

4 servings

1/2 pound lean ground turkey, chicken, or pork
1 cup baby spinach, chopped
1 inch fresh ginger, grated
2 g reen onions, chopped
1 tablespoon low sodium soy sauce
2 teaspoons red curry paste
20 -22 wonton wrappers
6 cups water
1/3 -1/2 cup white miso paste ((I use non GMO, low-sodium))
1 inch fresh ginger, grated
1/2 kabocha or other squash, sliced or cubed
4 ounces shiitake mushrooms, sliced if large
4 g reen onions, sliced
pomegranate arils, for topping

Steps

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!