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Chicken dumplings with spinach and sultanas

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Description Edit

Servings: 2 dumplings
Total fat: 22g, fat per serving: 11g

Ingredients Edit

Chicken Dumplings
  • 1/2 lbs Chicken thigh fillets, chopped
  • 2 oz reduced-fat feta Cheese, mashed
  • 1/4 tsp ground cinnamon
  • 2 tbsp chopped fresh parsley
  • round won ton or gow gee wrappers
Spinach and Sultanas

Directions Edit

Dumplings
  1. Blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth.
  2. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch.
  3. Add dumplings to large pan of boiling water, simmer uncovered for about 8 minutes or until cooked through. Drain.
  4. Serve with spinach and sultanas.
Spinach and Sultanas
  1. Combine spinach, pepper, and carrot in non-stick pan, cook covered until pepper is soft.
  2. Stir in sultanas, juice, almonds and buttermilk, stir until hot.

Other links Edit

See also Edit

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