YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
Delight in these light and flavorful dumplings that blend lean chicken breast with finely chopped cauliflower and aromatic seasonings. Wrapped in a thin whole wheat flour dough, these dumplings offer a satisfying bite while keeping things clean and balanced.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower, chopped
1/4 cup Whole Wheat Flour
2 cloves Garlic
1 tsp Fresh Ginger
2 Scallions
1 tsp Low-Sodium Soy Sauce
1 tsp Olive Oil
PREPARATION
Finely dice the chicken breast and pulse the cauliflower in a food processor until it is in small, rice-like pieces. Set aside.
In a bowl, combine the diced chicken, processed cauliflower, minced garlic, grated fresh ginger, and finely chopped scallions. Add the low-sodium soy sauce and a dash of black pepper if desired.
In a separate bowl, mix the whole wheat flour with a little water gradually to form a smooth, pliable dough. You may add a pinch of salt if desired.
Divide the dough into small balls and roll each into a thin round wrapper on a lightly floured surface.
Place a small spoonful of the chicken and cauliflower mixture onto each wrapper. Gather the edges and pleat to form dumplings, ensuring a good seal.
Heat the olive oil in a non-stick skillet over medium heat. Add the dumplings and lightly pan-fry until the bottoms are golden brown, about 2-3 minutes per side. If desired, add a splash of water and cover the skillet to steam-cook the dumplings for an additional 2 minutes.
Remove the dumplings from the skillet and serve warm. Optionally, garnish with extra chopped scallions or a drizzle of soy sauce.