Chicken Dumplings with Orange Dipping Sauce
Yield
6 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
napa (Chinese) cabbage
shredded |
|
| ¼ | cup |
mushrooms, shiitake
minced |
*
|
| ½ | pound |
ground chicken
|
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | teaspoon |
ginger root
|
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
salt
|
|
| 30 | each |
wonton wrappers
round |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 ¼ | cups |
chicken broth
|
|
| ⅓ | cup |
orange marmalade
|
|
| 3 | tablespoons |
rice vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
napa (Chinese) cabbage
shredded |
|
| 59 | ml |
mushrooms, shiitake
minced |
*
|
| 226.8 | g |
ground chicken
|
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 5 | ml |
ginger root
|
|
| 45 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | each |
wonton wrappers
round |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 296 | ml |
chicken broth
|
|
| 79 | ml |
orange marmalade
|
|
| 45 | ml |
rice vinegar
|
|
Directions
In nonstick skiller, over medium-high heat, sauté cabbage and mushrooms for 2 minutes, cool.
Stir in ground chicken, green onion, ginger, water and salt.
Place 1 teaspoon 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 while browning.
Over medium-high heat, add ½ cup broth.
Cover and cook 3 minutes, until broth evaporates.
For sauce, blend marmalade, vinegar and remaining broth.
