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Suzie Soba's Chicken Dumplings

24 Wonton Wrappers
1-1/2 cups minced chicken meat (breast & thigh)
1/2 head Napa cabbage, shredded
1/2 head regular cabbage, shredded
4 stalks celery, shredded
4 T. cilantro (Italian parsley)
2 T. chives
1 tsp. minced garlic
2 T. scallion, chopped
1 T. sugar
Salt & Pepper
1 T. soy sauce
1 T. sesame oil

Dipping Sauce
1 cup vegetable broth
1/2 cup soy sauce
2 T. rice wine vinegar
2 T. scallion, chopped
2 tsp. Sesame seeds

Prepare dipping sauce and set aside at room temperature.
Shred the two types of cabbage and celery. Blanch in boiling
water until soft. Drain and rinse under cold water to stop the
cooking process. Mince enough boneless chicken meat in
food processor to yield 1-1/2 cups. Transfer to bowl. Process
veggie mix to yield 2-1/2 cups. Add to chicken.
Add remaining ingredients and mix well.
Lay several wonton wrappers out on a plate. Have a small bowl
of water to the side. Dip finger in water and moisten the outer
edges of the wrapper. Spoon in 1 teaspoon filling. Fold wrapper
in half. Seal wrapper by folding edge over itself at 3/4-inch intervals
and pinching the folds closed.
Drop dumplings in boiling, salted water. Dumplings are ready when they
rise to the surface. Cook one minutes more and remove from water
with a slotted spoon.
Serve on platter with a ramekin of dipping sauce and chop sticks.
Garnish with a sprig of chive.

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