INGREDIENTS

INSTRUCTIONS

In bowl, combine chicken, shrimp, cabbage, water chestnuts, green onions,
soy sauce, cornstarch, sesame oil, vinegar, chili paste, salt, and pepper
until well mixed. Stir in egg white until well blended. Chill for 10
minutes. Arrange wonton wrappers on work surface. Place spoonful of filling
on each. Brush edges with bit of water. Fold dough over into triangle;
pinch edges to seal. Press little pleats into the sealed edge for
decoration. Place on nonstick baking sheet lightly dusted with cornstarch.
Cover with dry kitchen towel. Lightly oil bottom of steamer basket with
sesame oil. Arrange dumplings in basket, about 12 at a time. Place over
boiling water. Steam for 4 minutes or until shiny and filling is no longer
pink.
Exchanges: Starch Exchange -- 1&1/2 Very Lean Meat Exchange -- 1
Calories -- 162 Total Fat -- 2g Saturated Fat -- 1g Cholesterol -- 63mg
Sodium -- 110mg Potassium -- 173mg Carbohydrate -- 21g Protein -- 14g
Recipe for Monday, 3/9/98 This week's recipes are from the cookbook
World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic
dishes from around the globe that are low in fat and calories. You can
order a copy of this and many other cookbooks from our online bookstore or
call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98
NOTES : 8 servings/Serving size: 1/8 recipe All sorts of dumplings or
little packages similar to these turn up in Chinese cooking and are an
integral part of dim sum. Like pyrohys, they are also similar to Italian
ravioli. To turn them into pot stickers, brown the bottoms in a nonstick
skillet before steaming.
Recipe by: http://www.diabetes.org/ada/rcptoday.html
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 26,
1998

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