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