Chicken dumplings with spinach and sultanas

Ingredients

 * 1/2 lbs chicken thigh fillets
 * -chopped
 * 2 oz reduced-fat feta cheese
 * -mashed
 * 1/4 tsp ground cinnamon
 * 2 tbsp chopped fresh parsley
 * round won ton or gow gee
 * -wrappers
 * spinach and sultanas:
 * 20 spinach leaves, shredded
 * 1 red pepper, sliced
 * 1 carrot, chopped (julienne)
 * 1/4 cup sultanas
 * 1 tbsp lemon juice
 * 1 tbsp flaked almonds
 * 1/3 cup buttermilk

Directions
Servings: 2 dumplings: blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch. Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain. Serve with spinach and sultanas. Spinach and sultanas: combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft. Stir in sultanas,juice, almonds and buttermilk, stir until hot. Total fat: 22 g fat per serving: 11 g