Chinese Dumplings

Skip the chips ’n’ dips and offer your guests these nifty dim sum instead.

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Once you’ve mastered the technique, you’ll find that it takes just minutes to make a double (or triple) batch for a big crowd. You can buy wonton wrappers at Asian grocery stores, but they’re also sold at many supermarkets.

Prep time 25 min.
Cook time 10 min.
24 dumplings

You Will Need
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon ground ginger
3 ounces lean ground turkey
1/3 cup chopped cilantro
3 scallions, minced
1/4 cup sliced water chestnuts, minced
24 round wonton wrappers (3 1/2 inches)
3 tablespoons fresh lime juice
1 teaspoon sugar

What to Do
1. Combine 1 tablespoon soy sauce, cornstarch, and ginger in medium bowl. Add ground turkey, cilantro, scallions, and water chestnuts, and mix well.
2. Place wonton wrappers on work surface. Spoon a rounded teaspoon of turkey mixture onto center of each wrapper. Place some filling in center of a wonton wrapper and brush the edges of the wrapper with water. Fold the wonton wrapper over the filling and pinch the edges together by making small pleats.
3. Spray large heatproof plate with cooking spray. Place 12 dumplings on plate. Place round cake rack in large skillet and pour in water to come just to bottom of rack. Cover and bring to a boil over medium heat. Place plate of dumplings on rack, cover, and steam until filling is firm and cooked through, about 5 minutes. Remove and keep warm. Repeat with remaining dumplings.
4. Meanwhile, combine remaining 2 tablespoons soy sauce, lime juice, and sugar in small skillet over low heat and cook just until sugar has melted, about 1 minute. Serve dumplings with dipping sauce.

Cook’s Clue
If you can’t find wonton wrappers, make your own: Combine 1 cup flour and 1/4 cup cold water in a small bowl. Mix and knead until a smooth, stiff dough forms, adding a few drops more water if necessary. Wrap in plastic wrap and let stand 30 minutes. Divide dough into three equal pieces. Cut each piece into 8 pieces, and roll each into a ball. Roll each ball to a 3 1/2-inch round. If made a day ahead, store, loosely stacked, in a plastic bag in the refrigerator.

Round Out the Meal
Julienne some napa cabbage, shiitake mushrooms, carrots and green onions and toss with Asian vinaigrette for a crunchy side salad.

Way Back When
Chinese Dumpling si called Jiaozi in China. it is a traditional Chinese food, served in Northern China during the holidays. The dumpling is shaped like an ancient Chinese gold or silver ingot, which symbolizes weath. During Chinese New Year, the dumpling is one of the key foods. Dumplings are made New Year's Eve, and a coin in the dumpling is expected to have good fortune in the New Year.

Per dumpling
97 calories / 14% from fat
0.5 g saturated fat, 1.5 g total fat
11 mg cholesterol
349 mg sodium
17 g total carbohydrate
1 g dietary fiber
5 g protein

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