YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
Enjoy these delicate dumplings packed with lean chicken and riced cauliflower for a light yet satisfying meal. The subtle hints of garlic, ginger, and scallion elevate the filling while a touch of sesame oil adds a fragrant finish. These dumplings are perfect whether steamed or lightly pan-fried to maintain a clean, balanced profile that nourishes and delights.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Rice
4 Wonton Wrappers
1 large Egg
1 tsp Sesame Oil
1 clove Garlic
1 tsp Fresh Ginger
1 Scallion
PREPARATION
Finely chop the chicken breast or pulse in a food processor until coarsely ground. Set aside.
Lightly steam or microwave the cauliflower florets, then pulse in a food processor or finely chop until it resembles rice. Allow to cool.
In a mixing bowl, combine the ground chicken, cauliflower rice, beaten egg, minced garlic, grated ginger, and finely chopped scallion. Drizzle in the sesame oil and season with a pinch of salt and pepper. Mix until evenly combined.
Lay out the wonton wrappers on a clean surface. Place a small spoonful of the filling in the center of each wrapper.
Moisten the edges of the wrappers with a little water. Fold each wrapper over the filling to form a triangle or traditional dumpling shape, ensuring they are properly sealed.
Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or brush a thin layer of sesame oil.
Place the dumplings in the skillet and cook until the bottoms turn golden brown, about 2-3 minutes. Add a splash of water to the pan, cover with a lid, and allow the dumplings to steam for another 3-4 minutes until cooked through.
Serve immediately with your favorite low-calorie dipping sauce or a drizzle of soy sauce for extra flavor.