Chicken dumplings with orange dipping sauce

Yield: 6 servings

Measure Ingredient
2 cups Shredded Nappa cabbage
¼ cup Minced shiitake mushrooms
½ pounds Ground chicken
1 Green onion, minced
1 teaspoon Ginger root, minced
3 tablespoons Water
½ teaspoon Salt
30 Round wonton wrappers-3 1/2"
Nonstick cooking spray
1¼ cup Chicken broth
⅓ cup Orange marmalade
3 tablespoons Rice vinegar

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper.

Moisten edges with water and join over filling.

(Note: Make dumplings in advance. Cover with damp cloth and plastic wrap

and chill until cooking time.)

With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add ½ cup broth. Cover and cook 3 minutes, until broth evaporates.

For sauce, blend marmalade, vinegar and remaining broth.

6 servings - about 1 cup sauce

Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium.

From McCall's, July 1991 - Grandma Sheila (Exner)

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