CHICKEN AND CORN DUMPLINGS RECIPES

Steps:

• Mix all the filling ingredients together til it’s sticky. Then you know it’s ready to start filling the dumpling.
• For dumpling assembly, get a dumpling wrapper, filling and a small bowl of water ready. Then take a teaspoon size of filling and place it in the middle of the dumpling wrapper.
• Dip the tip of your index finger in the water and rub it along the rim of the dumpling wrapper.
• Gently fold the dumpling in half pressing down the ends so it is sealed.
• Alternatively, you can add little ripples on the side for decoration but if you want to go faster just pinch seal on both sides.
• Repeat til you are satisfied with the amount of dumplings you have.
• Two ways of cooking the dumplings:
• Get a steamer ready for boiling. Place dumplings in when boiling for 10 minutes.
• Heat oil in a large pan. Once hot enough, place dumplings and cook for about 2 minutes til bottoms are fried. Add ¼ cup of water, cover and cook until the filling is cooked through and water is evaporated, about 5 minutes.
• While dumplings are cooking, take all the dipping sauce ingredients mix together. Now the sauce is ready.
• Transfer dumplings to a plate and sprinkle with green onions and sesame seeds. Then serve with dipping sauce.

Steps:

• Combine carrots, celery, corn, onion, garlic, rosemary and 1/4 teaspoon pepper in a 1 1/2- or 2-quart slow cooker (see Tip). Top with chicken. Pour broth over mixture in cooker.
• Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
• If using Low, turn to High (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. Combine milk and flour in a small bowl; mix until smooth. Stir into mixture in cooker.
• Prepare dumpling dough: Stir together 1/4 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder and dash salt in a medium bowl. Combine 1 egg white, 1 tablespoon fat-free milk and 1 tablespoon canola oil in a small bowl. Add egg mixture to flour mixture; stir just until moistened.
• Using two spoons, drop dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.