Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Adeena Sussman
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

323 calories; calories from fat 30%; protein 33g; fat 11g; saturated fat 2.7g; carbohydrates 22g; fiber 1.4g; sodium 1143mg; cholesterol 175mg.
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