These dumplings are so delicious and perfect for a crowd around the holidays!
CHICKEN AND SHRIMP DUMPLINGS WITH SPICY GINGER DIPPING SAUCE
2 cups chicken stock
25 round wonton wrappers
1/2 pound ground chicken
1/2 pound shrimp (peeled and deveined)
2 garlic cloves (chopped)
2 teaspoons fresh ginger (grated)
3 scallions (chopped)
1 tablespoon soy sauce
1 small bunch cilantro stems
2 teaspoons toasted sesame oil
Kosher salt and freshly ground black pepper (to taste)
SPICY GINGER DIPPING SAUCE
1/2 cup soy sauce
2 tablespoons ginger (minced)
3 tablespoons hot sauce
2 tablespoons lime juice
Bring 1 quart of water and 2 cups of chicken stock to a boil in a medium stockpot. Reduce to a simmer.
In the bowl of a food processor, add the chicken, shrimp, garlic, ginger, scallions, soy sauce, sesame oil, cilantro and egg and pulse until fully combined.
Brush a wonton wrapper with water. Place 2 teaspoons of the chicken and shrimp mixture into the center of the wrapper. Pinch sides of the wrapper together to form four points. Press the creases in a clockwise fashion to the side of the wonton pouch (the top of the dumpling should be open). Repeat with the remaining wrappers and filling.
Place the dumplings into a steamer basket, that has been lightly sprayed with nonstick spray, in one layer making sure the edges do not touch, working in batches.
Place the steamer basket into the stockpot and cover with a lid. Cook for 12-15 minutes. Gently remove the dumplings to a serving platter along with the dipping sauce.
For Spicy Ginger Dipping Sauce: in a medium bowl, add the soy sauce, ginger, hot sauce and lime juice and mix to combine. Serve with the dumplings.
Tip: If you can’t find the round wonton wrappers, use the square shaped ones. Use a 3-inch biscuit cutter to cut into a round shape. Or, fold the square a few times to make a triangle, and then cut off the edges to make a circle!