WEEKDAYS 1e|12c|p

Clinton Kelly's Chicken and Shrimp Dumplings

Chicken Shrimp Dumplings Clinton Kelly
Steamed Dumplings
skill level
Easy
time
30-60min
servings
25
cost
$
Contributed by :
Chicken and Shrimp Dumplings Recipe -- Who says dumplings are reserved for take-out? Try them at home with this simple recipe.
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ingredients
  • For the Dumplings:
  • 25 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
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 cups chicken stock
  • nonstick spray
  • For the Sweet and Sour Dipping Sauce:
  • 1/2 cup duck sauce
  • 1 tablepsoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • For the Spicy Mustard Dipping Sauce:
  • 1/4 cup spicy Chinese mustard
  • 2 tablespoons hot water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon toasted sesame oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups chicken stock
    For the Dumplings: Bring 1 quart of water and 2 cups of chicken stock to a boil in a medium stock pot. Reduce to a simmer.
  • 2
    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
    2 teaspoons toasted sesame oil
    2 teaspoons cornstarch
    Place the chicken, shrimp, garlic, ginger, scallions, soy sauce, sesame oil and cornstarch in a food processor and pulse until fully combined.
  • 3
    25 wonton wrappers
    Brush a wonton wrapper with water. Place 2 teaspoons of the mixture into the center of the wrapper and bring the four corners up to the center and pinch to seal while pressing out any excess air. Repeat with the remaining wrappers and filling.
  • 4
    nonstick spray
    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.
  • 5
     
    Place the steamer basket into the stock pot and cover with a lid. Cook for 12-15 minutes.
  • 6
      
    Gently remove the dumplings to a serving platter along with the dipping sauces.
  • 7
    1/2 cup duck sauce
    1 tablepsoon toasted sesame oil
    1 tablespoon soy sauce
    1 tablespoon sriracha
    For the Sweet and Sour Dipping Sauce: Whisk together the ingredients until fully combined.
  • 8
    1/4 cup spicy Chinese mustard
    2 tablespoons hot water
    2 tablespoons distilled white vinegar
    1 teaspoon brown sugar
    1/2 teaspoon toasted sesame oil
    For the Spicy Mustard Dipping Sauce: Whisk together the ingredients until fully combined.

    Helpful Tips:
    1. Do not pulse the shrimp too finely -- larger pieces of shrimp are delicious in the filling.
    2. Make sure there is space between the steamer and the water. Also, do not overcrowd the steamer.
 
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