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.
This Story Originally Appeared On sunset.com
Sort by:
Newest
Newest
Oldest
03/04/2018
Awesome recipe! I used low sodium broth/soy sauce and Krab instead of shrimp due to my family's preference. Also used onion powder and added green pepper in both the broth and the dumpling. I probably used more ginger, since I rarely measure. I'll be better at folding dumplings next time! One fell apart.
05/30/2014
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.
02/05/2014
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.
03/07/2011
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.
Advertisement