One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic.
1 1/2 qts. reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1/2 pound shelled, deveined shrimp, chopped
1/2 pound ground chicken
2 green onions, thinly sliced, tops and bottoms divided
2 garlic cloves, chopped
2 teaspoons toasted sesame oil, divided
1 teaspoon minced fresh ginger
1 teaspoon Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 square egg roll wrappers (6 in. wide)
4 fresh shiitake mushrooms, thinly sliced
How to Make It
Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
Mix shrimp, chicken, onion bottoms, garlic, 1 tsp. sesame oil, the ginger, Sriracha, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface. Shape chicken-shrimp filling into 4 balls and put 1 ball on the center of each wrapper. Moisten wrapper edges with water and pull up all 4 corners of each wrapper to meet in the center. Working from center down, pinch edges together to seal tightly, forming 4-sided pyramids.
Lower dumplings gently into broth, cover, and simmer until cooked through, about 8 minutes. In last 2 minutes of cooking, add shiitakes. Spoon each dumpling into a bowl and ladle broth on top. Sprinkle with onion tops and remaining 1 tsp. sesame oil.
I love this type of asian dumplings and after reading reviews, I had high hopes. Unfortunatley for me these where a bust. I used a low sodium soy sauce and they still seemed more salty than flavorful. The texture was rubbery and not sure what happend but, all but 1 of my dumplings came apart after simmering. Won't be attempting these again.
WaaaaHooo! So tasty and so easy! Followed the recipe but used quartered button mushrooms because I couldn't find shiitake and added a little white miso to the broth which I felt made it much richer. I doubled the recipe and made lots of dumplings. Turned out really well and yummy. Husband snarfed it down. Took the leftovers to work and coworkers devoured them. The broth would also be good with a little grated carrot and finely shredded cabbage added to make the whole thing a complete meal. DEFINITELY one I'll make again--fast, easy and cheap.
Quick & easy, delicious & impressive. Next time I would use less pepper because I think it overwhelmed the taste of the shrimp. Because of the high sodium content, the second time I made this, I added a cup or so of water to the broth and cooked the shrimp heads in the broth before adding the dumplings. The shrimp added a wonderful flavor. I served this with fried rice and the roasted pork spareribs with citrus soy sauce from the Feb 2011 Sunset.
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