Viking VCSO210SS Convection Cookbook - Page 18

Chicken & Bacon Dumplings Low Calorie Low Low No Fat Sodium Cholesterol You'll need to use the food processor to blend the bacon and chicken to a paste for the filling. Moistening the edges of the dumplings with just a brush or finger swish of water will help seal the edges. Makes 36 dumplings 6 Chinese dried mushrooms ¼ pound very lean bacon, coarsely chopped ¼ pound boneless chicken breast, coarsely chopped 1 tablespoon cornstarch 1 tablespoon oil 10 canned water chestnuts, drained and finely chopped 1 tablespoon dry sherry 1 teaspoon sugar 1 teaspoon sesame oil 1½ tablespoons dark soy sauce 1 teaspoon minced garlic 36 potsticker or Hong Kong dumpling wrappers* 36 single leaves of cilantro In small bowl, place mushrooms and 2 cups boiling water. Cover and set aside for 15 minutes. Drain and squeeze as dry as possible. Remove and discard the stems and any hard pieces. Finely chop the rest and put in bowl. In small or large food processor, blend bacon, chicken and cornstarch into a paste. In medium skillet over high heat, heat oil. Swirl to cover the bottom. Add the chicken mixture and stir-fry, breaking up any lumps, until opaque. Add the next six ingredients and mushrooms. Stir-fry until heated through, to mix the flavors, about 2 to 3 minutes. Turn into medium bowl. Cover and chill. Work with 2 or 3 wrappers at a time. Keep remainder covered. Put 1 teaspoon of the chicken mixture in the center of each wrapper. Put a cilantro leaf on top of the mixture. Dip your finger in water and run it around the edge of the wrapper. Bring the edges together firmly to form a half moon. Press between fingers to seal edges. Set finished dumplings aside, covered, until all the dumplings have been made. Spray steam basket with nonstick cooking spray. Place 12 dumplings in the steam basket leaving some space between. Place steam basket on the high rack in the baking tray. Place all on the upper level. Touch Steam and then program the oven for MANUAL, STEAM COOK and 12 minutes. Press START. Repeat with remaining dumplings. Serve hot, with soy sauce seasoned with freshly ground pepper. * You may also use round wrappers called Gyoza wrappers or you can use square wonton wrappers and trim the corners to form a circle. Nutritional analysis per serving: Calories: 30 Cholesterol: 0 mg Fat: 1 g Sodium: 100 mg Carbohydrate: 4 g Protein: 1 g Smokey Pigs in Blankets Low Cholesterol Need an appetizer in no time flat? With reduced fat crescent rolls, smoked turkey sausage and mustard from the fridge, you're ready to entertain. Twenty minutes from inspiration to hors d'oeurves! Makes 16 servings 1 (8-ounce) can refrigerated reduced fat crescent rolls 2 tablespoons honey Dijon mustard ½ pound smoked turkey sausage, cut into 16 ½ x 2 inch strips Touch Convection and then program the oven for BAKE OR ROAST, WITH PREHEAT, ONE LEVEL, 375˚F and 16 minutes. Press START to begin preheating. Unroll dough on cutting board or clean surface. Separate into 8 triangles. Cut each triangle in half lengthwise making 16 triangles. Spread each triangle with the mustard. Place one strip of smoked sausage at wide end of triangle and roll to end. Place on baking tray. After preheat is over, place on upper level. Press START. Nutritional analysis per serving: Calories: 80 Cholesterol: 10 mg Fat: 3.5 g Sodium: 260 mg Carbohydrate: 7 g Protein: 3 g 6