Unlike the traditional recipe, which is mostly meat filling, the combination of vegetables and chicken not only adds vitamins and fiber, but also reduces the fat in this recipe.
soaked for 30 minutes or until soft, stems removed, and chopped
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cups
- Large bowl
- Large pot
- Wooden spoon
- Small bowls for serving
In a large bowl, combine filling ingredients, and mix well.
To make each dumpling, place 1 teaspoon filling in a wonton skin, fold in half, pinch edges to seal the dumpling. Repeat with remaining filling and wonton skins.
In a large pot bring 10 cups of water to boil, add dumplings and cook until dumplings float to the water surface, about 7 to 8 minutes. Remove dumplings from water, set aside.
Cook the Chinese broccoli in the boiling water until tender but crisp, about 10 minutes, remove from water.
For one serving, place 6 dumplings and ½ cup of the cooked broccoli in a small bowl and serve.
1½ pounds tender greens in place of 2 pounds Chinese broccoli
Add bok choy or Napa cabbage to the wonton filling to provide texture, vitamins and fiber.
Dumplings can be served in supreme stock or chicken broth and leafy green vegetable, garnish with carrots and string beans.
Cut this recipe in half to save money.
Uncooked dumplings can be frozen for later use. Cook frozen
dumplings in boiling water, thawing before cooking is not necessary.