Steamed Dumplings Made Healthier
Traditional steamed dumplings are stuffed with ground pork and eggs and can include more than 400 calories per serving. In this recipe, I lightened up the filling by using ground chicken and an egg white. I also added tons of flavor, fiber and nutrients by folding in cabbage, ginger, garlic, green onions and cilantro. Once the dumplings are steamed to perfection, I like to serve them with Korean barbecue sauce, soy sauce or hot mustard.
In a large bowl, combine the chicken, cabbage, ginger, garlic, green onions, cilantro, soy sauce, sesame oil, egg white, and pepper. Mix well.
Arrange the wonton wrappers on a flat surface (work in batches to prevent the wontons from drying out). Place 1 scant tablespoon of chicken mixture onto each wonton wrapper. Using water-moistened fingers, moisten the edges of wrapper and fold over, forming triangles. Roll up edges slightly to seal in filling.
Coat a bamboo or metal steamer with cooking spray and arrange dumplings on top. Steam, covered, for 15 minutes, until chicken is cooked through.
Serve with desired dipping sauces, such as Korean barbecue sauce, soy sauce, hot mustard or black bean sauce.