||Chicken Dumplings with Orange Dipping Sauce
||Dips, chicken, orange
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)