YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
Enjoy these delicate chicken and cauliflower dumplings, bursting with subtle flavors of ginger and scallions, perfectly balanced with a refreshing Greek yogurt dipping sauce. The lightly seasoned filling wrapped in a tender, homemade dumpling skin provides a clean, satisfying meal that’s as nourishing as it is delicious.
INGREDIENTS
6 oz Lean Ground Chicken
1 cup Cauliflower Florets
1 large Egg White
1/4 cup Shredded Carrots
1 tsp Sesame Oil
4 tbsp Nonfat Greek Yogurt
1 clove Minced Garlic
1 tsp Minced Fresh Ginger
2 tbsp Chopped Scallions
PREPARATION
In a food processor, combine the cauliflower florets and shredded carrots. Pulse until the mixture is finely chopped but not pureed.
In a large bowl, mix the lean ground chicken with the processed cauliflower and carrot mixture. Add the egg white, minced garlic, minced ginger, and chopped scallions. Season lightly with salt and pepper if desired.
Mix thoroughly until the ingredients are well combined. Allow the mixture to sit for 5 minutes so the flavors meld.
Using your hands, form small dumpling-sized balls or gently press the mixture into thin rounds, about the size of a small pancake.
Heat a non-stick skillet over medium heat and add the sesame oil. Once the oil is hot, add the dumplings. Cook for about 3-4 minutes on each side until they are golden brown and the chicken is fully cooked.
While the dumplings cook, combine the Nonfat Greek Yogurt with a pinch of salt and a dash of pepper (and a squeeze of lemon juice if available) in a small bowl to create a light dipping sauce.
Remove dumplings from the skillet and serve warm with the yogurt dipping sauce on the side.