2 c Shredded Nappa cabbage
1/2 lb Ground chicken
1 ts Ginger root, minced
1/2 ts Salt
Nonstick cooking spray
1/3 c Orange marmalade
1/4 c Minced shiitake mushrooms
1 Green onion, minced
3 tb Water
30 Round wonton wrappers-3 1/2"
1 1/4 c Chicken broth
3 tb Rice vinegar
In nonstick skiller, over medium-high heat, saute cabbage and
mushrooms for 2 mintues, cool. Stir in ground chicken, green onion,
ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten
edges with water and join over filling. (Note: Make dumplings in
advance. Cover with damp cloth and plastic wrap With cooking spray,
grease skillet. Over medium heat, brown dumplings, half at a time, 6
minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and
cook 3 minutes, until broth evaporates. For sauce, blend marmalade,
vinegar and remaining broth. 6 servings - about 1 cup sauce Per
serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31
mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma
Sheila (Exner)
: RECIPE CLIPPED by Michael Prothro
<<<RECIPE CUT>>>
