Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lbs chicken thigh fillets
- -chopped
- 2 oz reduced-fat feta cheese
- -mashed
- 1/4 tsp ground cinnamon
- 2 tbsp chopped fresh parsley
- round won ton or gow gee
- -wrappers
- spinach and sultanas:
- 20 spinach leaves, shredded
- 1 red pepper, sliced
- 1 carrot, chopped (julienne)
- 1/4 cup sultanas
- 1 tbsp lemon juice
- 1 tbsp flaked almonds
- 1/3 cup buttermilk
- =
Directions
Servings: 2 dumplings: blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch. Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain. Serve with spinach and sultanas. Spinach and sultanas: combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft. Stir in sultanas,juice, almonds and buttermilk, stir until hot. Total fat: 22 g fat per serving: 11 g