Friday, August 15, 2008

Dumplings, yum!

Last fall I did Weight Watchers for a few months. It worked really, really well til I fell hard off the wagon. While I was on it, though, I enjoyed finding lots of interesting, healthy recipes. One of them was so good that I'll definitely keep making it, even if I don't ever wind up going back to WW (though I'd really like to, in theory.....)

Before I say anything else, I have to mention that I inherited an irrational love for dim sum from my father, so this is kinda like crack to me. Also, my favorite thing about this recipe is that it happens to be from Weight Watchers, but in no way tastes like it's missing anything unhealthy that should be there. It's just yummy.

I'm typing out the recipe since the only copy I have is a crappy scan of it that I happened to come across I can always have it handy right here! I've served these as an appetizer at a party, but they would also be a great meal with some rice and veggies, bok choy perhaps? I'm hoping to make these sometime in the near future, stay tuned for pictures!

I omit the (cilantro..blech) and throw in some diced water chestnuts...they add a nice crunch! I also use more than the called-for amount of sriracha and square instead of round won-ton skins (cuz that's what they have around here).

Spicy Chicken-Peanut Dumplings
Printable Recipe
Makes 4 servings (5 points)

1/2 pound ground chicken breast
16 scallions, minced
1/2 cup minced cilantro
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
1 egg white
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp hot pepper sauce
20 (3-inch round) wonton skins
Some (1/2 cup maybe?) water chestnuts, diced

Combine the chicken, scallions, cilantro, peanuts, egg white, salt, ginger, and pepper sauce (and water chestnuts if you add them) in a bowl.

Place the wonton skins onto a clean, dry work surface. Drop 1 scant tablespoon of the filling into the center of each wonton skin. Brush the edges with water, then fold into a half-circle (it'll be a triangle if you use the square ones, of course). Press the filling to release any trapped air; press edges to seal. Repeat this process to make a total of 20 dumplings.

Arrange the dumplings in a steamer rack, set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the dumplings are cooked through, about 7 minutes.

1 comment:

iamchanelle said...

serious yum here, i'm gonna try these!!!

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