Vegetable & Chicken Dumplings

Vegetable & Chicken Dumplings
Budget-friendly recipe
952
Serves:
10
50 mins.

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.

Ingredients

2
pounds
or 1½ pounds tender greens

Filling Ingredients:

½
pound
finely chopped
1
cup
finely chopped
½
cup
finely chopped
4

soaked for 30 minutes or until soft, stems removed, and chopped

½
cup
soaked and chopped (optional)
1
teaspoon
½
teaspoon
3
teaspoons

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Large bowl
  • Large pot
  • Wooden spoon
  • Small bowls for serving

Directions

  1. In a large bowl, combine filling ingredients, and mix well.
  2. 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.
  3. 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.
  4. Cook the Chinese broccoli in the boiling water until tender but crisp, about 10 minutes, remove from water.
  5. For one serving, place 6 dumplings and ½ cup of the cooked broccoli in a small bowl and serve.

Chef Tips

  • 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.

Storage Tips

  • Uncooked dumplings can be frozen for later use. Cook frozen
    dumplings in boiling water, thawing before cooking is not necessary.

Nutrition Info and more

Serving size:
6
pieces
Total calories:
212
Total fat:
2 g
Saturated fat:
0 g
Carbohydrates:
36 g
Protein:
11 g
Fiber:
6 g
Sodium:
446 mg
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