Singhare and chopped coriander combine with chicken, green onions and ginger to create a Chinese-style treat. These tasty wonton-wrapped dumplings are poached, not fried, to keep them low in fat and calories.
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225g chicken keema
4 tbsp thinly sliced green onions
4 tbsp finely chopped singhare or canned water chestnuts
In a medium bowl, combine the chicken, spring onions, water chestnuts, coriander, soya sauce, ginger and pepper. Mix together well.
Working with several wonton wrappers at a time and keeping the remainder loosely covered with a damp tea towel, make the dumplings: place a heaped teaspoon of filling on the bottom half of a wrapper. With a wet finger or pastry brush, moisten two adjoining sides of the wrapper. Fold the two moistened sides over the filling to form a triangle and press to seal. Repeat with the remaining wonton wrappers and filling.
In a small bowl, whisk together the soya sauce, sesame oil, vinegar, sugar and spring onions for the dipping sauce.
Bring a large saucepan of water to the boil. Add the dumplings and cook for about 4 minutes or until they float to the surface and the filling feels firm to the touch. Drain and serve hot with the dipping sauce.
Some More Ideas
Vegetable dumplings: Instead of minced chicken, mix some shredded carrots, finely diced red peppers, and 100g (3½oz) baby spinach leaves with the other filling ingredients.
*These dumplings are so low in fat because they are poached, not fried. The texture of the water chestnuts satisfies the desire for crunchy foods. *Soy sauce usually contains a lot of sodium, so should be used sparingly and always in a low-sodium version.