Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic. 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:
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.
4. Note: Nutritional analysis is per serving.
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