YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
A delicious twist on traditional dumplings, featuring lean chicken breast and nutrient-rich cauliflower enveloped in a wholesome whole wheat wrapper. The filling is accented with fresh garlic, ginger, and scallions mingled with a splash of low sodium soy sauce and a hint of sesame oil. This light yet satisfying dish offers an appealing balance of textures and flavors that work perfectly for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower (chopped)
2 Whole Wheat Dumpling Wrappers
1 clove Garlic
1 tsp Ginger (grated)
2 Scallions
1 tbsp Low Sodium Soy Sauce
1/2 tsp Sesame Oil
PREPARATION
Finely chop the chicken breast or pulse in a food processor to achieve a minced texture.
Finely chop the cauliflower into small bits or lightly pulse in the processor; allow to remain slightly chunky.
Mince the garlic, grate the ginger, and slice the scallions finely.
In a bowl, combine the minced chicken, cauliflower, garlic, ginger, and scallions. Drizzle in the low sodium soy sauce and sesame oil, then mix until well incorporated. Season with a pinch of salt and pepper.
Place a whole wheat dumpling wrapper on a clean surface. Spoon a modest portion of the filling onto the center of the wrapper. Moisten the edges with a little water and fold to seal, creating a dumpling. Repeat with the second wrapper.
Lightly steam the dumplings in a steamer basket over boiling water for 8-10 minutes, or pan-fry in a non-stick skillet with a few drops of oil until the bottoms are crisp and the filling is cooked through.
Serve warm. Enjoy these light, protein-packed dumplings as a fulfilling breakfast, lunch, or dinner.