Chicken dumplings with orange dipping sauce
6 servings
Ingredients
| Quantity | 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 |
Directions
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)