Ingredients Jump to Instructions ↓

  1. 1 1/2 qts. reduced-sodium chicken broth

  2. 1 1/2 tablespoons soy sauce

  3. 1/2 pound shelled, deveined shrimp, chopped

  4. 1/2 pound ground chicken

  5. 2 green onions, thinly sliced, tops and bottoms divided

  6. 2 garlic cloves, chopped

  7. 2 teaspoons toasted sesame oil, divided

  8. 1 teaspoon minced fresh ginger

  9. 1 teaspoon Sriracha chili sauce

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 4 square egg roll wrappers (6 in. wide)

  13. 4 fresh shiitake mushrooms, thinly sliced

Instructions Jump to Ingredients ↑

  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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