Asian Dumplings in Ginger Broth

Prep time: 15 minutes
Cooking time: 20 minutes

1/2 bunch cilantro
4 - 14 1/2 oz. cans chicken broth
2 T minced ginger
8 oz. ground turkey
2 T teriyaki sauce
20 wonton wrappers

1. Remove leaves from cilantro and chop them to yield 3 T.; reserve stems.
2. Combine broth, cilantro stems, and 1 T. of the minced ginger in a Dutch oven and simmer 10 minutes; strain and reserve broth.
3. Meanwhile combine turkey, teriyaki sauce, chopped cilantro leaves, remaining 1 T. of the minced ginger, 1/4 t. salt, and 1/4 t. ground black pepper in a large bowl.
4. Place 1 heaping t. of the turkey mixture on each wonton wrapper. Moisten edges with water, fold one edge over to form a triangle, and pinch edges together to seal.
5. Bring broth to simmer in a Dutch oven and drop dumplings in, a few at the time. Simmer until dumplings float, 5 minutes. Remove dumplings from broth and divide evenly among 4 serving bowls; ladle 1 cup broth into each bowl. Garnish with whole cilantro leaves. Makes 4 servings.