Turkey Broth With Dumplings

This heartwarming soup benefits from the long, slow cooking process of the broth in this recipe. It is a great way to use up any leftover turkey and it is perfect on its own as a light lunch, or served with bread for a filling and satisfying main meal.

Note: You can cook the same soup with chicken or other bird meat. I like turkey broth, it is very sweet and tasteful. Great soup for a cold evening.


For the turkey broth:

  • 2 lb. 8 oz. turkey pieces, such as wings and legs
  • 10 cups water
  • 1 celery stalk, sliced
  • 1 large carrot, peeled, sliced
  • 1 yellow onion, peeled, sliced
  • 2 garlic cloves, crushed
  • 8 peppercorns
  • 3-4 parsley stems
  • 3 fresh thyme springs
  • 1 bay leaf
  • 1 tsp. salt

For the dumplings:
  • 1 pack of round dough for dumplings - dumpling wrapper, thawed if frozen (you can buy it in Asian markets)
  • 1/2 lb. white cabbage, shredded
  • chopped turkey from the broth
  • 1/2 tsp finely chopped fresh ginger
  • 2 Tbsp. fresh cilantro or parsley, chopped
  • salt and freshly ground pepper to taste
  • 1 tsp sesame or peanut oil


Put the turkey in a large pot with the water. celery, carrot, onion, herbs and spices. Bring just to a boil and skim off the foam that rises to the surface. Reduce the heat and simmer, partially covered, for about 1,5 hours.

Remove the turkey from the broth and set aside to cool. Continue simmering the broth, uncover, for about 30 minutes more. When the turkey is cool enough to handle, remove the meat from the bones and, chop in fine pieces. Set aside for dumpling's filling.

Strain the broth and remove as much fat as possible. Discard the vegetables and flavorings. There should be about 7 cups of turkey broth.

To make the dumplings: In a bowl mix together cooked turkey meat with cabbage, ginger, fresh herbs, salt, pepper and oil. Place about 1 1/2 tablespoons of the filling in the center of each dumpling wrapper and fold into a half-moon pouch. Pinch the edges firmly so that the dumplings is tightly sealed. Then fold the ends and put them together. Place it on a platter. Continue with the rest of the filling and the dough.

Bring the broth to a boil in a clean saucepan. Add the dumplings and regulate the heat so that the broth boils very gently. Cook for no more then 5 minutes, until the dumpling's wrap is tender. Taste the broth and adjust the seasonings. Ladle into warm soup bowls and serve with fresh herbs.


Rosa's Yummy Yums said...
January 5, 2015 at 3:56 AM  

Delicious! A great way to start the week.



La Table De Nana said...
January 5, 2015 at 8:33 AM  

That looks so clean..good and fresh!

theroadtoserendipity said...
January 5, 2015 at 11:55 AM  

Steve just found an amazing vegetable broth recipe and dumplings are delicious whether they contain meat or veggies, it's all in the seasoning. It's a bit hot for soup here at the moment and we are tending to lean towards cold things and salad as we are busy out in the garden most days. Thank you for this lovely comforting recipe Yelena. I am sure that you just made most of your dear constant readers crave this wonderful recipe ;)

Medeja said...
January 5, 2015 at 2:08 PM  

Happy New Year!

This soup looks really nice and perfect for light lunch :)

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