Amazing appetizers: 2 delectable dumplings

Dumplings, neatly wrapped and stuffed until plump, make an ideal appetizer. The Asian-inspired flavours in these recipes are sure to impress your guests.

These tasty Asian-style packets are boiled, not fried, to keep them low-fat and low-calorie.

Preparation time: 30 minutes

Cooking time: 15 minutes

Serves 12

Dumplings

• 225 to 250 g (1/2 lb) ground chicken
• 50 g (1/4 c) thinly sliced scallions
• 50 g (1/4 c) minced canned water chestnuts
• 50 g (1/4 c) chopped cilantro
• 29 ml (4 tsp) reduced-sodium soy sauce
• 2 g (1/2 tsp) ground ginger
• 3 tsp (1/4 tsp) freshly ground black pepper
• 24 wonton wrappers (7.5 cm/3 in square)Dipping sauce
• 50 ml (1/4 c) low-sodium soy sauce
• 15 ml (1 tbsp) sesame oil
• 10 ml (2 tsp) rice vinegar
• 2 g (1/2 tsp) sugar
• 50 g (1/4 c) thinly sliced scallions

1. For dumplings, in a medium bowl, combine the chicken, scallions, water chestnuts, cilantro, soy sauce, ginger and pepper. Mix well.
2. Work with several wonton wrappers at a time and keep the remainder loosely covered with a dampened cloth. To fill the wontons, place a generous teaspoonful of filling on the bottom half of each wrapper. With wet fingers or a pastry brush, moisten two edges of the wonton. Fold the two moistened sides over the filling to form a triangle and press to seal. Repeat with the remaining wonton wrappers and filling.
3. For dipping sauce, in a small bowl, whisk together the soy sauce, oil, vinegar, sugar and scallions. Set aside.
4. Bring a large pot of water to a boil. Add the dumplings and cook until they float to the surface and the chicken is cooked through (filling will be firm to the touch), about four minutes. Drain. Serve with the ­dipping sauce.

Shrimp and mushrooms get a little extra body from ground turkey in this stuffing.

Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 24

Dumplings

• 4 large dried mushrooms, such as shiitake
• 3 scallions, cut into pieces
• 1/2 garlic clove
• 225 g (8 oz) shrimp, peeled and deveined
• 175 g (6 oz) ground turkey
• 10 ml (2 tsp) soy sauce
• 5 ml (1 tsp) dark sesame oil
• 3 dashes of hot red-pepper sauce
• 6 egg roll wrappers (15 cm/6 in square), each cut into 4 squaresDipping sauce
• 30 ml (2 tbsp) soy sauce
• 10 ml (2 tsp) rice-wine vinegar
• 2 ml (1/2 tsp) honey
• 2 ml (1/2 tsp) dark sesame oil
• 2 g (1/2 tsp) minced fresh ginger or 0.5 g (1/8 tsp) ground ginger

1. Coat a steamer basket with nonstick cooking spray and set aside. In a small pot, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.
2. In a food processor, combine the mushroom caps, scallions and garlic, and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil and red-pepper sauce.
3. Place 15 grams (one tablespoon) of the shrimp mixture in the centre of each egg roll wrapper square. Dampen the edges with water, then fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving one centimetre (1/2 inch) of space between the dumplings for the steam to circulate. Set over boiling water, cover and steam for 15 minutes.
4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil and ginger. Serve the dumplings hot with the dipping sauce.

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