Chicken Dumplings With Spinach And Sultanas
Ingredients:
1/2
lb
Chicken thigh fillets,
-chopped
2
oz
Reduced-fat feta cheese,
-mashed
1/4
ts
Ground cinnamon
2
tb
Chopped fresh parsley
Round won ton or gow gee
-wrappers
Spinach and Sultanas:
20
Spinach leaves, shredded
1
Red pepper, sliced
1
Carrot, chopped (julienne)
1/4
c
Sultanas
1
tb
Lemon juice
1
tb
Flaked almonds
1/3
c
Buttermilk
Method:
Dumplings: Blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth.
Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch.
Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain.
Serve with spinach and sultanas.
Spinach and Sultanas: Combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft.
Stir in sultanas,juice, almonds and buttermilk, stir until hot.
Total fat: 22 g Fat per serving: 11 g