| 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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