My Mother'S Better-Than-Takeout Wonton Soup - cooking recipe

Ingredients

DUMPLINGS
1 lb ground turkey
1 (12 ounce) package wonton wrappers, square
1 bunch green onion, whites included, chopped into rounds (reserve some for topping)
2 garlic cloves, finely minced
2 tablespoons ginger, grated (I don't bother removing the skin)
1 large carrot, finely minced
1 celery, finely minced
3 tablespoons low sodium soy sauce
3 tablespoons teriyaki sauce
sea salt
cracked black pepper
garlic salt
1 egg, beaten
1 tablespoon water
STOCK
2 (23 ounce) cans chicken stock (or homemade)
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1/2 inch piece gingerroot, smashed
2 tablespoons green onions, whites included, chopped into rounds
sesame oil (for drizzling on individual serving of soup)

Preparation

Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
Combine all stock ingredients in a large stock pot and bring to a boil.
Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
Enjoy!