Serves: 15
Total Calories: 73

1/2 pound cabbage
1/8 teaspoon salt
2 green onions, (with tops)
1/3 cup ketchup
1/4 cup hoisin sauce
2 teaspoons chili paste
1 tablespoon soy sauce
1/2 pound boneless, skinless chicken thigh
1 green onion, (with top), finely chopped
1/2 teaspoon sugar
1/2 teaspoon finely chopped ginger root
1/2 egg white
1/2 teaspoon salt
1 tablespoon cornstarch
25-30 siu mai skins* (about 3/4 pound)
2 quarts water
2 tablespoons vegetable oil

Place cabbage in workbowl of food processor fitted with steel blade. Cover and process until finely chopped. Sprinkle 1/8 teaspoon salt over cabbage in medium bowl let stand at room temperature 30 minutesl Squeeze out excess water. Cut 2 green onions diagonally into 2-inch pieces. Mix ketchup, hoisin sauce, chili paste and soy sauce.

Place chicken thighs in workbowl of food processor fitted with steel blade. Cover and process until finely chopped. Combine chicken, cabbage, chopped green onions, sugar, gingerroot, egg white, 1/2 teaspoon salt and the cornstarch in medium bowl.

Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet the edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon chicken mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)

Heat water to boiling in Dutch oven add dumplings. Heat to boiling reduce heat. Simmer uncovered 2 minutes drain. Immediately rinse dumplings in cold water cover with iced water to prevent them from sticking together.

Heat vegetable oil in 12-inch skillet over high heat. Add ketchup mixture heat to boiling, stirring constantly. Add dumplings cook uncovered 3 minutes. Stir in green onion pieces.

25 to 30 appetizers

*Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 73
Calories from Fat: 36

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Almond Chicken
Barbecued Chicken Wings
Barbecued Pork
Barbecued Pork Bao
Barbecued Ribs
Bean Sprout Salad
Chicken Wing Drumsticks
Chicken-Papaya Salad
Chicken-Pineapple Salad
Chilled Spring Rolls
Chinese Chicken Salad
Cold Chicken with Hot Sauce
Crabmeat Puffs
Crabmeat Salad
Crispy Scallops
Egg Rolls
Gingered Pineapple Dressing
Hot Mustard
Lotus Root Salad
Marinated Broccoli
Marinated Mushrooms and Cucumbers
Pineapple Salad With Barbecued Pork
Plum Sauce Dressing
Plum Sweet-and-Sour Sauce
Pork Dumplings
Pot Stickers
Red Sweet-and-Sour Sauce
Sesame Chicken Wings
Shrimp Toast
Sichuan Chicken Dumplings
Spinach With Plum Sauce Dressing
Stir-Fried Wontons With Sichuan Sauce
Toasted Sesame Seed