Chinese Dumpling Soup

1/2 lb Ground turkey
1 tb Minced green onion
2 ts Soy sauce
2 ts Rice vinegar
2 ts Minced fresh ginger
1 ts Cornstarch
1/2 ts Salt
10 oz Pkg round potsticker wraps
1 Egg, lightly beaten
4 14 1/2 oz cans fat-free chicken broth
1 sm Bunch bok choy, cut crosswise into 1" slices
4 Fresh shiitake mushrooms, sliced 2 1/4 Inch piece fresh ginger, peeled & sliced
1/4 ts Sesame oil
Chopped cilantro

Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 t turkey mixture onto center of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge. Repeat until all filling is used. Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Bring to boil. Reduce heat. Cover and simmer 5 minutes. Add filled dumplings and return to boil. Reduce heat. Cover and simmer until dumplings are cooked through, 5 to 10 minutes. Stir in sesame oil. Spoon into serving bowls and sprinkle with chopped cilantro.

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