Chicken Dumplings with Orange Dipping Sauce

2 c Shredded Nappa cabbage

1/4 c Minced shiitake mushrooms

1/2 lb Ground chicken

1 Green onion, minced

1 ts Ginger root, minced

3 tb Water

1/2 ts Salt

30 Round wonton wrappers-3 1/2"

Nonstick cooking spray 1 1/4 c Chicken broth

1/3 c Orange marmalade

3 tb Rice vinegar

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and

salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time.) With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium.