Chicken Dumplings with Orange Dipping Sauce

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

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Ingredients

2	cups	napa cabbage	shredded
1/4	cup	mushrooms, shitake	minced
1/2	pound	ground chicken
1	each	scallions, spring or green onions	minced
1	teaspoon	ginger root
3	tablespoons	water
1/2	teaspoon	salt
30	each	wonton wrappers	round
1	x	nonstick cooking spray
1 1/4	cups	chicken broth
1/3	cup	orange marmalade
3	tablespoons	rice vinegar

Directions

In nonstick skiller, over medium-high heat, sauté cabbage and mushrooms for 2 minutes, cool.

Stir in ground chicken, green onion, ginger, water and salt.

Place 1 teaspoon filling on each wrapper. Moisten edges with water and join over filling.

(Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time).

With cooking spray, grease skillet.

Over medium heat, brown dumplings, half at a time, 6 minutes. Turn while browning.

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.

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Recipe Bite

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Member Review

Bombay Chicken and Rice

I made this when it was on the Uncle Ben's box, it went over well, lost the recipe, got it from the Cooking Echo (that's how it got here!), used it for Parish Suppers (lost it a couple more times, found it here each time), and will cook it for 24 people on Friday. It's first-class and easy as well.

Reviewed by ladyivanor