Parmesan Arugula Dumplings Recipes
CHICKEN PARMESAN DUMPLINGS
These dumplings were born out of necessity in the Food Network Kitchen--located in New York City's Chelsea Market. It's our mission to use every scrap of food our crazy busy kitchen produces, and these dumplings are our clever way to use up chicken Parmesan. Make this recipe or use this idea to recycle your leftovers into something simple yet special.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 16 dumplings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, whisk together the egg and 2 tablespoons cold water in a small bowl. Combine the chicken with 1/4 cup of the Parmesan in a second bowl.
- Lay out a wonton wrapper on a work surface and top with 1 tablespoon of the chicken filling. Lightly brush the wrapper edge with the egg wash. Fold the wrapper in half to enclose the filling and pinch the edges to seal. Repeat with the remaining wrappers and filling.
- Cook the dumplings in the boiling water until they float to the surface, 2 to 3 minutes. Serve with warm marinara sauce for dipping, or in bowls of warm chicken broth as a soup. Garnish with the remaining 1/4 cup Parmesan.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
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