Draw the family in to fill and form these delicious dumplings that have multiple uses. Serve as an appetizer on a chic Chinese ceramic spoon. Alternatively, use them in your own wonton soup. They are ideal for freezing.
Makes (dumplings): 50
- 1 Ontario Egg
- 1 lb (500 g) ground Ontario Chicken
- 1/4 cup (50 mL) finely chopped or grated Ontario Carrot
- 3 tbsp (45 mL) minced green onions
- 3 tbsp (45 mL) finely chopped Coriander, optional
- 2 tbsp (25 mL) grated gingerroot
- 2 tsp (10 mL) soy sauce
- 1/2 tsp (2 mL) sesame oil
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/8 tsp (0.5 mL) turmeric
- 1 tsp (5 mL) finely grated lemon rind
- Salt and pepper
- 50 wonton wrappers
- 4 cups (1 L) chicken broth
- 3 tbsp (45 mL) Ontario Honey
- 3 tbsp (45 mL) fresh lime juice
- 1 tbsp (15 mL) finely grated Ontario Carrot
- 1 tbsp (15 mL) rice vinegar
- 2 tsp (10 mL) grated gingerroot
- 1 tsp (5 mL) soy sauce
In bowl, combine egg, chicken, carrot, green onions, cilantro (if using), ginger, soy sauce, sesame oil, red pepper flakes, turmeric and lemon rind; season with salt and pepper to taste.
Lay 1 wonton wrapper on work surface, covering remainder with damp towel to prevent drying out. Moisten wonton edges with water. Place heaping 1 tsp (5 mL) filling in centre; bring all 4 corners to centre and pinch together at top. Seal along each edge. (Or, gather corners and twist to enclose filling.) Repeat with remaining chicken mixture.
In large saucepan, bring broth to boil over high heat; cook dumplings in batches for 6 to 8 minutes. Remove with slotted spoon and set aside.
Dipping Sauce: Meanwhile, in bowl, combine honey, lime juice, carrot, vinegar, ginger and soy sauce.
To Serve: Place one wonton in Chinese ceramic soup spoon; drizzle with dipping sauce.
- PROTEIN: 2 grams
- FAT: 1.5 grams
- CARBOHYDRATE: 4 grams
- CALORIES: 38