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Title: Chicken Dumplings with Orange Dipping Sauce
Categories: Dip Poultry
Yield: 6 Servings
2 | c | Shredded Nappa cabbage |
1/4 | c | Minced shiitake mushrooms |
1/2 | lb | Ground chicken |
1 | Green onion, minced | |
1 | ts | Ginger root, minced |
3 | tb | Water |
1/2 | ts | Salt |
30 | Round wonton wrappers-3 1/2" | |
Nonstick cooking spray | ||
1 1/4 | c | Chicken broth |
1/3 | c | Orange marmalade |
3 | tb | 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 1/2 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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