Chicken Dumplings with Sesame Dipping Sauce

Water chestnuts and chopped cilantro combine with chicken, scallions, ginger, and pepper to bring out Far East flavors to tempt every palate. These tasty packets are boiled, not fried, to keep them low-fat and low-calorie.

Quick look

  • prep 30 min    cook 15 min


  • 1/2 pound ground chicken
  • 1/4 cup thinly sliced scallions
  • 1/4 cup minced canned water chestnuts
  • 1/4 cup chopped cilantro
  • 4 teaspoons low-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 24 wonton wrappers (3-inch square)

Dipping Sauce

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 cup thinly sliced scallions

    How to make it  45 minutes

  • 1

    In medium bowl, combine chicken, scallions, water chestnuts, cilantro, soy sauce, ginger, salt, and pepper. Mix well.

  • 2

    Working with several wonton wrappers at a time and keeping remainder loosely covered with a dampened cloth, start filling wontons: Place a generous teaspoonful of filling on bottom half of wrapper. With wet finger or pastry brush, moisten two sides of wonton. Fold two moistened sides over filling and press to seal and form triangle. Repeat with remaining wonton wrappers and filling.

  • 3

    In a small bowl, whisk together soy sauce, sesame oil, vinegar, sugar, and scallions.

  • 4

    Bring large pot of water to boil. Add dumplings and cook until they float to surface and chicken is cooked through (filling will be firm to the touch), about 4 minutes. Drain. Serve with dipping sauce.

Nutritional Information(per serving)

  • Calories: 46
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 9mg
  • Sodium: 195mg
  • Carbs: 5g
  • Protein: 3g
  • Fiber: 0g

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