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Preparation Time: 40 minutes
Cooking time: 10 minutes (per batch)
Serves: 30 (dumplings)
If served as thirty dumplings each provides 45 cals, 1g fat (of which 0g saturates), 0g sugar and 0.1g salt per portion.
Ingredients
- 450g (1lb) ground chicken
- 4 green onions, chopped
- ½ cup chopped cabbage
- ¼ cup minced fresh cilantro
- 2 tbsp minced fresh gingerroot
- 1 tsp salt
- ¼ tsp Chinese five-spice powder
- 2 tbsp water
- 280g (1oz) packaged pot sticker or gyoza wrappers
- Cabbage leaves
- Reduced sodium soy sauce
Method
1. Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
2. Place 1 tbsp chicken mixture in the centre 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 - 5 folds.
3. 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.
4. Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1in apart over cabbage; place in a large saucepan over 1in 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.
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