2010 WINNER – Sarah Freedman-Izquierdo’s Mandarin Dumpling Soup

From: Sarah Freedman-Izquierdo - Miami Beach, FL


1 1/2 teaspoon fresh ginger finely grated
1/4 cup diced water chestnuts
2 tablespoon soy sauce
2 teaspoon sesame oil
1 tablespoon dry sherry
14 ounce ground turkey
25 dumpling wrappers or wonton wrappers
6 cups Manischewitz® Chicken Broth


In a large bowl mix the ginger, chestnuts, soy sauce, sesame oil, and sherry together. Add the turkey to the ginger mixture and combine all ingredients well. Scoop 1 level tablespoon of the mixture into the center of your dumpling wrapper. Using water, moisten the rim of one half of the wrapper. Fold the wrapper in half and press the dough along the edge to seal. Lay the dumplings on a separate plate as you finish each one (do not flour!). Bring the Manischewitz® Chicken Broth to a boil in a 3 quart pot. Gently drop dumplings in one-at-a-time. Use a rubber spatula and skim along the bottom of the pot every so often to keep the dumplings from sticking. Reduce the broth to a simmer. Cook for 5-6 minutes then serve!
Makes approximately 24-28 dumplings. These can be frozen for up to two months or used right away.

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