CHICKEN DUMPLINGS WITH ORANGE DIPPING SAUCE

2 cups shredded nappa cabbage
1/4 cup minced shiitake mushrooms
1/2 lb ground chicken
1 green onion, minced
1 tsp minced ginger root
3 tbsp water
1/2 tsp salt
30 round wonton wrappers (3 1/2-inches)
1 1/4 cups chicken broth
FOR THE DIPPING SAUCE:
1/3 cup orange marmalade
3 tbsp rice vinegar

In nonstick skillet, over medium-high heat, saute cabbage and mushrooms for 2 minutes, cool.

Stir in ground chicken, green onion, ginger, water and salt.

Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling.

With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn.

Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates.

TO MAKE THE SAUCE:
Blend marmalade, vinegar and remaining broth. (Makes about 1 cup sauce)

Serve dumplings with the sauce on the side.

TO MAKE AHEAD:
Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time.

Servings: 6
Adapted from source: McCall's magazine, July 1991