after a lot of travel, i always come home craving a bowl of soup 🥟🍲 i had to make a lot of modifications based off what i had left in my fridge and pantry. ground turkey and shiitake meatballs simmered in a savory broth with torn dumpling sheets, bok choy, and leeks. 🫶
Ingredients
Meatballs
1 lb ground turkey
3 shiitake mushrooms, finely minced
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp salt
½ tsp black pepper
½ tsp white pepper
1 tsp grated ginger
2 cloves garlic, minced
2 green onions, chopped
Soup
32 oz water (or chicken stock, if you have it)
2 tbsp mushroom seasoning (if you’re using chicken broth or stock, only add 1 tbsp)
1 tbsp soy sauce
2 cloves garlic
15 dumpling wrapper sheets, torn in half
Optional Veggies
bok choy, chopped
leeks, sliced
shiitake mushrooms, sliced
Serves 2-4
Prep time ~20 mins
Cook time ~20 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Make the meatballs
In a large bowl, combine ground pork, minced shiitake mushrooms, soy sauce, sesame oil, salt, black pepper, white pepper, ginger, garlic, and green onions. Mix until just combined.
Roll into bite sized meatballs.
Build the soup
In a large pot, combine water, mushroom seasoning, soy sauce, and garlic. Bring to a boil.
Add the optional veggies you're using — bok choy, leeks, and shiitake mushrooms — and bring down to simmer for 3-4 minutes.
Cook the meatballs and dumpling sheets
Drop the meatballs into the simmering broth and cook until they float (about 3-4 minutes).
Add the torn dumpling sheets and cook for another 2-3 minutes, until tender.
Serve
Ladle into bowls, making sure everyone gets plenty of meatballs and dumpling sheets. Serve immediately.
Tips & Notes
No mushroom seasoning on hand? A good quality bouillon or a splash of extra soy sauce works too.
Tearing the dumpling sheets instead of folding them into dumplings is what makes this "deconstructed" — same flavor, way less work.
Don't overmix the meatball mixture — mix just until combined so they stay tender.
This one is very forgiving — swap in whatever veggies need to get used up in your fridge.
Leftovers keep in the fridge for up to 3 days, though the dumpling sheets will continue to soften over time.