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Ready In:
50 minutes
Serves: 10
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.
What you'll need
serving spoon
Measuring spoons
Measuring cups
Stovetop
Large bowl
Large pot
Mixing utensil
Small bowls for serving
Ingredients
Serves 10
60 Thin Wonton Wrappers
2 pounds Chinese Broccoli or 1 1/2 pounds Spinach
Dumpling Filling
1/2 pound Chicken Breast boneless, skinless, finely chopped
1 cup Bok Choy finely chopped
1/2 cup Jicama finely chopped or of Bok Choy stalks only, finely chopped
4 Dried Shiitake Mushrooms soaked for 30 minutes or until soft, stems removed, chopped
1/2 cup Black Fungus soaked, chopped, optional
1 teaspoon Sesame Seed Oil
1/2 teaspoon Salt
3 teaspoons Cornstarch
1 Egg White
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 wrappers.
3.In a large pot, bring 10 cups of water to a 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. (If using spinach instead of the broccoli, reduce time to 4 minutes.)
5.For one serving, place 6 dumplings and ½ cup of the cooked broccoli in a small bowl and serve.
Storage Tips
- Uncooked dumplings can be frozen for later use. Cook frozen dumplings in boiling water, thawing before cooking is not necessary.
Chef's Tips
- 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, garnished with carrots and string beans.
Nutrition Facts
Serving Size 6.00 piece
Serving Per Container 10
| Amount Per Serving | ||
|---|---|---|
| Calories 212 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Sodium 446 mg | 19% | |
| Total Carbohydrate 36 g | 13% | |
| Dietary Fiber 6 g | 21% | |
| Protein 11 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Healthy Chinese Cuisine
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
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