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Miso Dumpling Soup with Autumn Squash | halfbakedharvest.com @hbharvest
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4 from 28 votes

Miso Dumpling Soup with Autumn Squash

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 filling inside wonton wrappers and done!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: dumplings, soup and dumplings, turkey dumplings
Servings: 4 servings
Calories: 281kcal
Author: halfbakedharvest

Ingredients

Dumplings

  • 1/2 pound lean ground turkey, chicken, or pork
  • 1 cup baby spinach, chopped
  • 1 inch fresh ginger, grated
  • 2 green onions, chopped
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons red curry paste
  • 20-22 wonton wrappers

Soup

  • 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 green onions, sliced
  • pomegranate arils, for topping

Instructions

  • 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 tender
    4. 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!

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 22g | Fat: 3g | Cholesterol: 34mg | Sodium: 866mg | Potassium: 817mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2850IU | Vitamin C: 19.6mg | Calcium: 97mg | Iron: 3.7mg