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Ingredients
5 ounces chicken breast minced cooked
4 cups less-sodium chicken broth fat-free
3 tablespoons cilantro leaves fresh chopped
0.3 cup green onions sliced
2 tablespoons hoisin sauce
2 teaspoons soya sauce low-sodium
0.5 cup mushrooms sliced
16 won ton wrappers
Equipment
bowl
sauce pan
ladle
Directions
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.
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.
