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Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic.

Ingredients

  • 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

Nutrition Information

  • calories 323
  • caloriesfromfat 30 %
  • protein 33 g
  • fat 11 g
  • satfat 2.7 g
  • carbohydrate 22 g
  • fiber 1.4 g
  • sodium 1143 mg
  • cholesterol 175 mg

How to Make It

  1. Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.

  2. 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.

  3. 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.

  4. Note: Nutritional analysis is per serving.