Chinese Chicken Dumpling Soup
|Minced cooked chicken breast||1 Cup (16 tbs)|
|Chopped fresh cilantro||3 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Fat free reduced sodium chicken broth||4 Cup (64 tbs)|
|Low sodium soy sauce||2 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
1. Combine first 3 ingredients in a small bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon chicken mixture into center of each wrapper. Moisten edges of wrapper with water; bring opposite corners together. Press edges together to seal, forming a triangle. Cover lightly and set aside.
2. Combine chicken broth and soy sauce in a large saucepan; bring to a simmer over medium heat. Add 4 dumplings; stir gently. Cook 4 minutes or until dumplings float to top. Place dumplings in a soup bowl. Repeat procedure with remaining dumplings. Add mushrooms and green onions to broth; cook 1 minute. Ladle 1 cup broth mixture over each bowl of dumplings.