1 1/2 cup cooked spinach, 1 cup bread crumbs, 1/2 cup Ricotta cheese, 2 chopped garlic cloves, 1 egg, 3 tbs AP unbleached flour, 1/2 cup grated parmesan cheese, salt & pepper to taste.
Spinach must be squeezed to drain water. Then mix everything together. (For homemade bread crumbs see "how to" in recipe for Cretons)
This mix can now be fashioned into small balls and cooked by placing in boiling broth or water or stuffing wonton wrappers prior to boiling.
2 uncooked turkey saussages, 1/2 lb shelled raw shrimp, 1/2 lb uncooked ground chicken, 1/2 cup finely chopped Bok Choy, fine chopped green onion to taste, 1/2 cup fine chopped chinese cabbage, 1 tbs soya sauce.
Firstly, remove the "skin" from the saussages. In a bowl, with the help of a fork, work together the saussage and chicken meat. Then add the uncooked shrimp (cut if large, whole if small) and then include the remaining ingredients.
Select either the round "dumpling wrapper" or the "wonton wrapper" and place a spoonful of the mixture in the center of each. Using beaten eggwhite as a wash, fashion dumplings in the desired shape. Click here for examples of the various styles and the "how to" on dumpling making.
The above dumpling methods are the base of dumpling making. The ingredients are flexible, so if there is one that you don't fancy so much then change it ! Lean ground turkey can replace turkey saussage ect...
Here are some serving suggestions:
Place 4 oz low-fat cream cheese, 8 oz smoked salmon and fresh chives in a food processor and blend to a smooth consistancy. Now take the won-ton wrapper laid flat and place a teaspoon of this mixture in the center. Take a second won-ton wrapper whose edges have been moistened and place it on top of the first making a square or cicle depending on the type of wrapper used. To serve place two or three of these on a bread plate and pour a light coulee of high quality first cold pressed olive oil over the dumplings.
As a soup, in a broth with chinese vegetables. Steamed, with rice and baby peas. Simmered in a marinara sauce with hot peppers. Steamed or boiled and served with a coulee of olive oil and herbs (ChineseBBQ/soya or hot sauce optional)