Asian Chicken Dumplings
These are so good they are worth the work it takes to make them.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 195
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 195
1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
1/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
leaf cabbage
Reduced-sodium soy sauce
Directions:
Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds.
Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Source: tasteofhome.com
Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds.
Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
