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Chicken Dumplings With Orange Dipping Sauce Categories: poultry, sauces, dips, chinese 2 cup shredded nappa cabbage 1/4 cup minced shiitake mushrooms 1/2 lb ground chicken 1 green onion, minced 1 teaspoon ginger root, minced 3 tablespoon water 1/2 teaspoon salt 30 round wonton wrappers-3 1/2 1 nonstick cooking spray 1 1/4 cup chicken broth 1/3 cup orange marmalade 3 tablespoon 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) Yield: 6 servings |
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