Won Ton Soup: The Dumplings Do It

As if cooking Won Ton Soup in the microwave wasn’t different enough, here are some truly unusual dumplings. The more traditional meat or meat-vegetable fillings are both made lighter with ground turkey, and the spicy sweet-potato filling is high in beta carotene and truly delicious.

Each serving of soup brims with eight won tons, making it suitable for lunch or dinner. If your tastes lean toward spicier seasonings, place a container of nanami togarashi (assorted Japanese chile peppers) or chile oil on the table and add as desired.

For a heartier meal, add one cup thinly sliced cooked chicken, turkey or meat to the broth with the won tons.

WON TON SOUP 4 cups chicken broth, skimmed of fat 1 tablespoon low-sodium soy sauce 1 teaspoon sesame oil 1 green onion, thinly sliced Turkey-Filled Won Tons or Turkey-Cabbage-Filled Won Tons

Combine chicken broth, soy sauce, sesame oil and green onion in 3-quart microwave-safe casserole. Cover tightly with lid or with plastic wrap, turned back slightly on 1 side. Microwave on HIGH (100% power) until broth comes to boil, 8 to 12 minutes.

Add won tons to hot broth. Cover again and microwave on HIGH until won tons are cooked through, 7 to 10 minutes, stirring once halfway through cooking. Spoon into large soup bowls. Makes 4 servings.

Turkey-Filled Won Tons 3/4 pound ground turkey 1 tablespoon low-sodium soy sauce 1 tablespoon Sherry or sake 1 green onion, thinly sliced 1 egg white 1/2 teaspoon cornstarch 1 (about 14-ounce) package won ton skins (30 to 34)

Mix ground turkey, soy sauce, Sherry, green onion, egg white and cornstarch in medium mixing bowl. (Reserve egg yolk for another use.)

Place 1 rounded teaspoon of turkey mixture in center of 1 won ton square. Wet outer edges with fingers. Fold won ton in half and bring corners together to form triangle. Wet corners, overlap corners, press and seal. Reserve until ready to use.

Turkey-Cabbage-Filled Won Tons 1/2 pound ground turkey 1/2 cup finely chopped cabbage 1 tablespoon low-sodium soy sauce 1 tablespoon Sherry or sake 1 green onion, thinly sliced 1 egg white 1/2 teaspoon cornstarch 1/2 teaspoon minced fresh ginger root 1 (about 14-ounce) package won ton skins (30 to 34)

Mix ground turkey, cabbage, soy sauce, Sherry, green onion, egg white and cornstarch in medium mixing bowl. (Reserve egg yolk for another use.)

Place 1 rounded teaspoon of turkey mixture in center of 1 won ton square. Wet outer edges with fingers. Fold won ton in half and bring corners together to form triangle. Wet corners, overlap corners, press and seal. Reserve until ready to use.

SWEET POTATO PILLOWS IN BROTH 1 1/2 pounds sweet potatoes, peeled 1/2 cup water 1 tablespoon canola or vegetable oil 3 green onions, thinly sliced 1/4 teaspoon cayenne pepper Salt 1 (about 14-ounce) package won ton skins (30 to 34) 4 cups chicken broth or vegetable broth 1 tablespoon low-sodium soy sauce 1 teaspoon grated ginger root 1/4 pound snow peas or 1 cup thinly sliced bok choy or 1/2 cup thinly sliced daikon

To prepare filling, combine sweet potatoes and water in 2-quart microwave-safe casserole. Cover tightly with lid or with plastic wrap, turned back slightly on one side. Microwave on HIGH (100%) until potatoes are very tender, 12 to 14 minutes, stirring once halfway through cooking.

Leaving water in casserole, mash potatoes well to remove lumps. Stir in oil and whip with fork until fluffy. Mix in 1 thinly sliced green onion and cayenne and season to taste with salt.

Place rounded teaspoon of potato mixture in center of each won ton square. Fold as directed in recipe for won tons.

To prepare broth, combine chicken broth, soy sauce, ginger root, 2 thinly sliced green onions and snow peas in 3-quart microwave-safe casserole. Cover tightly with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH until boiling, 8 to 12 minutes.

Add won tons to broth. Cover again and microwave on HIGH until won tons are cooked through, 7 to 10 minutes, stirring once halfway through cooking. Spoon into large soup bowls. Makes 4 servings.