Japanese Dumplings and Wonton Soup

     Welcome the the June 202 edition of Soup Saturday Swappers! I'm hosting this month and picked the theme "Asian or Asian inspired" and to be honest I had no idea what I was going to do at that time. One of my kids has been making dumplings and I decided to turn them in to soup. Delicious!!

• Karen's Kitchen Stories: Japanese Beef Curry
• A Day in the Life on the Farm: Asian Vegetable Noodle Soup
• Sid's Sea Palm Cooking: Wonton Soup
• Palatable Pastime: Ham and Sweet Corn Soup
• Veggies First Then Dessert: Egg Drop Soup
• Making Miracles: Japanese Clear Soup
• Sneha's Recipes: Vegetable Stew in Coconut Milk
• Pandemonium Noshery: Wonton Soup

1 lb. ground chicken

4 oz. water chestnuts, chopped

4 cloves garlic, minced

6 green onions, chopped

1/2 c. cabbage, minced

2 Tbsp. vegetarian mushroom oyster sauce

2 tsp. ginger paste

1/4 tsp. salt

1/4 tsp. white pepper

1 Tbsp. soy sauce

1.5 pkg. (50 pcs. each) round gyoza skins

9 c. broth

2 green onions

1 in piece of ginger, cut in half lengthwise

3 Tbsp. soy sauce

1 tsp. sesame oil

1/4 tsp. black pepper

2 c. water

3 green onions, sliced, reserved to serve

     In a bowl combine the chicken, water chestnuts, garlic, minced green onions, cabbage, mushroom oyster sauce, ginger paste, salt, white pepper, and soy sauce. Mix to make sure it's combined thoroughly.

     Take one gyoza skin and top with a heaping teaspoon of the meat mixture. Wet the outsides of the gyoza skin and press one side together. one side will remain flat as you seal the dumpling while you fold the wrapper on the other side over itself to make pleats and give the dumpling a half moon shape.

     Place the sealed dumplings on a tray lined with parchment paper. Reserve 24 of dumplings. Place the rest in the freezer on the baking tray. Freeze overnight on the tray and the place in an airtight zipper sealed bag.

     While you are forming the dumplings simmer together the broth, water, 2 whole green onions, ginger, sesame oil and black pepper. Simmer until the liquid is reduced down to 9 cups of liquid.

     Add the dumplings to the broth and simmer until they float to the surface. Simmer for 2 minutes more.

     Place 4 dumplings in each bowl. Top with a cup and a half of the broth and chopped green onion.

     Serve immediately.