Asian Chicken Dumplings

• 1 pound ground chicken
• 4 green onions, chopped
• 1/2 cup chopped cabbage
• 1/4 cup minced fresh cilantro
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 1/4 teaspoon Chinese five-spice powder
• 2 tablespoons water
• 1 package (10 ounces) pot sticker or gyoza wrappers
• Cabbage leaves
• Reduced-sodium soy sauce

1. Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended.
2. Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds.
3. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap.
4. Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165u0b0. Discard cabbage. Repeat. Serve with soy sauce.

chicken, green onions, cabbage, fresh cilantro, fresh gingerroot, salt, chinese fivespice, water, wrappers, cabbage, soy sauce

Taken from www.tasteofhome.com/recipes/asian-chicken-dumplings/ (may not work)