Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth
Photo: Annabelle Breakey; Styling: Karen Shinto
One large dumpling per diner tastes just as good as many smaller ones, but it’s faster to make and looks more dramatic.
This recipe, and others like it, can be found in the article “The Recipes You Should Cook This February.”
How to Make It
Step 1
1
Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
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