Ingredients

Filling

• 1 pound boneless, skinless chicken breast, cooked and finely chopped or ground

• 1 cup finely chopped cabbage

• 1/2 cup grated carrots

• 1/2 cup finely chopped mushrooms

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon reduced-sodium soy sauce

• 1 teaspoon grated ginger

• 1 teaspoon sesame oil

• 1/2 teaspoon black pepper

Wrappers

• 24 whole wheat or whole grain dumpling wrappers

Dipping Sauce

• 2 tablespoons reduced-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon grated ginger

• 1/2 teaspoon sesame oil

• Pinch of red pepper flakes (optional)

Method

1. In a large bowl, combine the cooked and finely chopped chicken, cabbage, carrots, mushrooms, green onions, garlic, soy sauce, ginger, sesame oil, and black pepper. Mix well until all the ingredients are thoroughly combined.

2. Place a tablespoon of the filling mixture in the center of each dumpling wrapper. Wet the edges of the wrapper with water, fold it in half, and pinch the edges together to seal. Repeat with the remaining wrappers and filling.

3. Bring a large pot of water to a boil. Cook the ravioli in batches for about 5-6 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

4. In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, ginger, sesame oil, and red pepper flakes (if using) to make the dipping sauce.

5. Serve the Peking ravioli warm with the dipping sauce on the side.

This heart-healthy version of Peking ravioli uses lean protein, plenty of vegetables, and whole wheat wrappers to increase fiber content. It uses reduced-sodium soy sauce to avoid excessive salt, and is steamed to limit the amount of fat used, which makes it a healthier alternative while still providing delicious flavors!