ASIAN CHICKEN DUMPLINGS

Asian Chicken Dumplings image

To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. -Joy Olcott, Millersville, Pennsylvania

Provided by Taste of Home

Time 50m

Yield 2.50 dozen.

Number Of Ingredients 11

Ingredients

1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
1/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
Reduced-sodium soy sauce

Steps:

Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.