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Sesame Asian Chicken & Cabbage Dumplings

Sesame Asian Chicken and Dumplings
45 Minutes Total time 20 Minutes Prep time 25 Minutes Cook Time 176 Calories 10 Servings



  1. Pulse Chopped Kit (excluding dressing and crispy wonton-almond mixture packets) in food processor until larger pieces are chopped. Stir garlic, soy sauce and ginger in a large bowl; stir in chicken and Chopped Kit, reserving ¼ cup dressing (save crispy wonton-almond mixture for another use). Makes about 2½ cups.
  2. Lay wrappers on work surface, working with 8 wrappers at a time and keeping remaining wrappers covered with a damp paper towel; place about 1 tablespoon chicken mixture in center of each wrapper. Brush 1 side of wrapper edges with water; fold wrappers in half over filling, pressing out air bubbles and sealing edges.
  3. Heat a large skillet over medium heat; spray with nonstick cooking spray. Add dumplings, in batches, and cook 3 minutes or until bottoms are golden brown, turning once. Add ¼ cup water; cover and cook dumplings 2 minutes or until wrappers are tender and internal temperature reaches 165°F.
  4. Serve dumplings with reserved ¼ cup dressing for dipping.

Tips & tricks

Use crispy wonton-almond mixture from Chopped Kit as a topping for chili or a rice bowl. If using square wontons, fold in half diagonally to seal. Prepared dumplings can be frozen in a freezer-safe zip-top plastic bag up to 1 month; cook from frozen as directed in step 3, adding a few extra minutes to the cook time.

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