YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Herb Dumplings
Enjoy these delicate chicken and herb dumplings that bring a fresh twist to a classic comfort meal. Succulent shredded chicken, vibrant herbs, a hint of ginger and garlic encase homemade whole wheat dumpling wrappers. Steamed to tender perfection and served with a light soy-sesame dipping sauce, this dish is a delightful fusion of taste and nutrition.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Flour
1 large Egg White
1 cup Fresh Spinach (chopped)
1/8 cup Grated Carrot
2 tbsp Fresh Herbs (parsley & basil)
1 clove Minced Garlic
1 tsp Minced Fresh Ginger
1 tbsp Low Sodium Soy Sauce
1 tsp Sesame Oil
PREPARATION
Shred or finely dice the cooked chicken breast and place it in a large mixing bowl.
Add chopped fresh spinach, grated carrot, minced garlic, minced ginger, and fresh herbs to the bowl with the chicken. Mix well.
In a separate bowl, combine the whole wheat flour with the egg white and a small splash of water to form a smooth dough. Knead briefly until just combined.
On a lightly floured surface, roll out the dough thinly and cut into small circles (about 3 inches in diameter) to form the dumpling wrappers.
Place a spoonful of the chicken and herb filling in the center of each wrapper. Fold the wrapper over and press the edges to seal well, forming a half-moon dumpling shape.
Set up a steamer with water and bring it to a boil. Arrange the dumplings in the steamer basket, ensuring they do not touch.
Steam the dumplings for about 8-10 minutes, or until the wrappers become tender and the filling is heated through.
While the dumplings are steaming, combine the low sodium soy sauce and sesame oil in a small dipping bowl.
Remove the dumplings from the steamer and serve warm with the dipping sauce on the side.