| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Caprial1 | 6 | servings | |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Sweet hot chile sauce |
| 2 | sl | Peeled fresh ginger |
| 24 | Wonton wrappers | |
| 1 | tb | Vegetable oil |
| 1/2 | c | Chicken stock |
| 1/4 | c | Water |
| 4 | oz | Ground chicken |
| 6 | md | Shrimp; peeled and minced |
| 2 | Cloves garlic; chopped | |
| 2 | ts | Peeled; chopped fresh |
| ; ginger | ||
| 1 | Green onion; chopped | |
| 2 | ts | Chopped fresh basil |
| 1 | tb | Sweet hot chile sauce |
| Soy sauce |
INSTRUCTIONS
SOY DIPPING SAUCE FILLING To prepare the sauce, put all the ingredients in a small saucepan and bring to a boil. Remove the pan from the heat and set aside. To prepare the filling, combine the chicken and shrimp in a small bowl and mix well. Add the ginger, garlic, green onion, basil, and chile sauce, mix well, and season to taste with soy sauce. Lay a wonton wrapper on a work surface. Place 1 heaping teaspoon of the filling in the center of the wrapper. Bring the sides of the wrapper up around the filling to a point at the top, pleating the sides. Repeat with the remaining wrappers and filling. In a large, nonstick saute pan, add the oil and heat over high heat until very hot. Gently place the dumplings in the pan and cook until browned, about 2 minutes. Add the chicken stock and water and steam for about 2 minutes, or until tender. Remove the dumplings from the pan and serve hot with the dipping sauce. Converted by MC_Buster. Per serving: 85 Calories (kcal); 4g Total Fat; (44% calories from fat); 8g Protein; 3g Carbohydrate; 27mg Cholesterol; 1578mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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