So, maybe not the most traditional Easter menu item but worth sharing just the same! My family usually does turkey on Easter but this year we went for the prime rib, so in an attempt to keep the spirit alive I bring you turkey wonton soup!

Mmmm, so delicious! I have made this recipe many times; or at least some derivative of it. I like traditional pork wontons but I tend to lean more towards the turkey wontons when I am making them myself since there is less fat (this means I can eat MORE). As usual the folding process is time consuming and having someone help you makes it go much faster and is generally more fun! I made the majority of them myself (about 65?) and it took me about 15 minutes to fold them. A small price to pay for good food in my mouth.

I made this for the first course of our Easter dinner but it is filling enough to have as dinner on its own any day of the week.

Wonton Soup

Filling

1/2 pound ground turkey

1 tablespoon soy sauce

1 tablespoon oyster sauce

a few drops sesame oil

1/2 teaspoon sugar

1 green onion, finely minced

1 teaspoon cornstarch

2 dashes of black pepper

One package of wonton wrappers

Soup Base

2 cartons chicken stock

1 tbsp sesame oil

6 nappa cabbage leaves sliced into 1 inch strips (optional)

2-3 baby bok choy sliced into 1 inch pieces (optional)

2 green onions, chopped

Combine all the filling ingredients in a bowl, mixing well. Lay a few wonton skin in front of you on a plastic

cutting board (for easy clean up). Moisten all the edges of the wonton wrapper with your fingers; a bowl of

water comes in handy right about now. Place a teaspoon of filling in the center of the wrapper and then fold the

edges together so that you end up with a triangle. With your fingers pinch the edges to seal. The triangle should be wider at the bottom with the third tip pointing up. Push your finger in between the two bottom tips so that you make an indent, then take the two bottom tips pinch together after applying a bit of water. Repeat with remaining won tons.

Bring a large pot of water to a boil. Add the wontons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through.

Remove from the pot with a slotted spoon.

Bring the chicken stock to a boil. Add the wontons, nappa and bok choy. Bring the soup back to a boil. Some of the wonton cooking water can be added to the stock if you need more liquid. Add the sesame oil and ladle into bowls. Garnish with green onion.