Ingredients Edit

Directions Edit

  1. In nonstick skillet, over medium-high heat, saute cabbage and mushrooms for 2 minutes, cool.
  2. Stir in ground chicken, green onion, ginger, water and salt.
  3. Place 1 tsp filling on each wrapper.
  4. Moisten edges with water and join over filling (note: make dumplings in advance).
  5. Cover with damp cloth and plastic wrap with cooking spray, grease skillet.
  6. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn.
  7. Over medium-high heat, add ½ cup broth.
  8. Cover and cook 3 minutes, until broth evaporates.
  9. For sauce, blend marmalade, vinegar and remaining broth.

Nutritional information Edit

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

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