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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth

One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic.

Sunset DECEMBER 2010

  • Yield: Serves 4
  • Total:30 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Protein: 33g
  • Fat: 11g
  • Saturated fat: 2.7g
  • Carbohydrate: 22g
  • Fiber: 1.4g
  • Sodium: 1143mg
  • Cholesterol: 175mg

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Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth recipe