Chicken-Pine Nut Dumplings with Chili-Chili Dipping Sauce
Info
Rating
Calories
118.0
Protein
5.0
Sodium
237.0
Fat
2.0
Ingredients
1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares
Nonstick vegetable oil spray
Shredded Napa cabbage
Ginger-Chili Dipping Sauce
Directions
Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)
Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.
Line large platter with cabbage; top with dumplings. Serve with sauce.
