2 cup shredded nappa cabbage
1/4 cup minced shiitake mushrooms
1/2 lb ground chicken
1 each green onion -- minced
1 tsp ginger root -- minced
3 tbsp water
1/2 tsp salt
30 each round wonton wrappers-3
1/2 ***
1 nonstick cooking spray
1 1/4 cup chicken broth
1/3 cup orange marmalade
3 tbsp rice vinegar
Directions
In nonstick skiller, over medium-high heat, saute cabbage and
mushrooms for 2 mintues, cool. Stir in ground chicken, green onion,
ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten
edges with water and join over filling. (Note: Make dumplings in
advance. Cover with damp cloth and plastic wrap With cooking spray,
grease skillet. Over medium heat, brown dumplings, half at a time, 6
minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and
cook 3 minutes, until broth evaporates. For sauce, blend marmalade,
vinegar and remaining broth. 6 servings - about 1 cup sauce Per
serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31
mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma
Sheila (Exner)
: RECIPE CLIPPED by Michael Prothro <<
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 6 servings
Chicken Dumplings W/Orange Dipping Sauce (Jap Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Chicken; Dip
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient recipes were just simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times were skilled in the use of many different herbs and spices, including some familiar names for example basil, fennel and dill. Moving on, there are two interesting books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is served today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab countries, including spices like coriander, parsley, and basil. These new foods and tastes caused an eruption in manuscripts on cookery, the majority of which still exist in private cookery archives. By the advent of the 1900s, recipe publications were in high demand, as a result of more people being able to read, people having increased leisure time and being a little richer. The revolution that is television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chicken Dumplings W_Orange Dipping Sauce (Jap recipe.
