| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Low-cal |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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