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.