SteameD GiNGeR poRK aND cHicKeN DUmpliNGS
½ cup plus 2 tbsp. low sodium soy sauce
1
⁄
3
cup rice wine vinegar
5 tbsp. dry sherry
½ tsp. sesame oil
2 tbsp. grated fresh ginger
½ lb. ground chicken
½ lb. ground pork
1 can (8 oz.) water chestnuts, drained and finely chopped
½ cup finely chopped cilantro
½ cup minced green onions
1
⁄
3
cup chopped toasted almonds
1 egg, slightly beaten
¼ tsp. ground pepper
60 wonton wrappers
Water
nonstick oil spray
To make dipping sauce, in small bowl, combine ½ cup soy sauce, rice vinegar, 2 tbsp.
sherry, sesame oil and 1 tbsp. ginger; set aside.
In large bowl, combine chicken, pork, water chestnuts, cilantro, green onions, almonds,
egg and pepper; blend well. Stir in remaining 3 tbsp. sherry and 1 tbsp. ginger.
Place scant tablespoon of filling in center of 1 wonton wrapper. lightly moisten edges
of wrapper with pastry brush or finger dipped in water. Fold wrapper in half to form
a triangle and press edges to seal. Transfer to tray; cover and keep moist or freeze.
(Wontons can be frozen up to 2 weeks.) Repeat process with remaining filling and
wrappers making about 60 dumplings.
Add 4 cups cold tap water to rice cooking bowl and place bowl into cooker. lightly oil
steamer basket. Arrange dumplings in basket about ½-inch apart. Insert basket into rice
cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Set kitchen timer for 6 minutes. Cook
until dumplings are translucent and filling is cooked through. Repeat with remaining
dumplings.
Serve with dipping sauce. If desired, garnish with toasted sesame seeds.
Makes about 20 servings. each batch cooks in about 5 minutes.
eNG
li
SH
tRiple maNGo cHicKeN aND Rice
6 boneless chicken breasts, cubed (about 3 lb.)
2 tbsp. butter or margarine
8 measures long grain white rice
6 cups chicken broth
2 cups mango blend fruit drink
1 jar (9 oz.) hot mango chutney
1 bunch green onions, thickly sliced
1½ tsp. salt
½ tsp. black pepper
¼ cup chopped parsley
In electric skillet heated to 350°F, brown chicken pieces in butter on all sides.
In cooking bowl of rice cooker combine pork with all remaining ingredients except
parsley. Place bowl into rice cooker and plug in the appliance; the WARM light will
come on. Place cover on appliance. Press the on switch to Cook.
When rice is cooked, the Cook light turns off and the switch pops up and the rice
cooker automatically switches to the keep Warm function. let rice mixture stand on
WARM for 15 minutes. Just before serving, garnish with parsley.
Serve with crisp green salad and French bread.
Makes about 16 cups. Cooks in about 30 minutes.
