Recipe Friday: Asian-style Chicken & Spinach Dumplings

This Week: Asian-style Chicken & Spinach Dumplings

Dumplings

6 wonton wrappers
1 5oz can of white meat chicken packed in water
1 cup fresh spinach, stems removed, chopped fine
1 tablespoon green onion (chopped fine)
1/2 teaspoon ginger
1/2 teaspoon garlic
1 tablespoon soy sauce
1 tablespoon sesame oil

Sauce (mix in small bowl and refigerate overnight)

1/4 cup soy sauce
2 tablespoons balsamic vinegar
1/4 teaspoon ginger

In food processor, mix in this order: chicken, ginger, garlic, soy sauce, sesame oil, onion, spinach.

Place one wrapper on a plate or board, then place 1 scant tablespoon of the mixture in the center of the wrapper. Moisten the edges with water and fold over to form a half-moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half-moon twice, halfway between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with wax paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and filling. (Any left-over filling can be frozen for use later)

To cook, steam in bamboo steamer and serve with ginger soy sauce.

Calories per serving (3 dumplings with sauce): 283

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