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Ingredients
- Filling:
- 1/2 pound lean ground skinless turkey breast
- 2 tablespoons chopped pimiento, drained
- 2 tablespoons chopped water chestnuts, rinsed and drained
- 1 tablespoon reduced-sodium teriyaki sauce
- 2 medium cloves garlic, minced
- 1/8 teaspoon ground ginger
- Remaining ingredients:
- 30 wonton wrappers
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 1/2 cup low-sodium chicken broth
- sweet n sour sauce
Details
Servings 10
Preparation time 20mins
Cooking time 37mins
Preparation
Step 1
In a medium bowl, combine all filling ingredients, using your hands or a spoon.
Put as many wonton wrappers as you can in one layer on wax paper. Spoon about 1 1/2 teaspoons filling down the center of each wrapper. Lightly moisten two adjoining edges of each wrapper with water. Fold wrappers diagonally in half over filling (corner to corner, creating a triangle), pressing moistened edges of wrapper to dry edges to seal. Set dumplings aside. Repeat with remaining wrappers and filling.
Heat a 12-inch nonstick skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Place dumplings crowded together in a single layer with folded edge down and opposite end (point of triangle) pointing up slightly. Cook dumplings for 1 to 2 minutes, or until folded edges are golden brown. (Don't turn dumplings.)
Add water and broth. Reduce heat to medium-low and cook, covered, for 8 to 10 minutes, or until filling is cooked through (cut open a dumpling to check). Uncover and cook over medium-high heat for 2 to 3 minutes, or until dumplings are brown on bottom (don't stir, but check occasionally so they don't burn).
Serve dumplings with browned area showing. Serve with sweet-and-sour sauce on the side.
130 calories per serving (3 dumplings)
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