WEEKDAYS 1e|12c|p

Chicken and Shrimp Dumplings

Clinton Kelly
Servings: 25
30 to 60 min

Who says dumplings are reserved for take-out? Try them at home with this simple recipe.

  • Ingredients
  • step-by-step directions
Chicken and Shrimp Dumplings
  • 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
  • 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.
  • Place the chicken, shrimp, garlic, ginger, scallions, soy sauce, sesame oil and cornstarch in a food processor and pulse until fully combined.
  • 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.
  • 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 stock pot and cover with a lid. Cook for 12-15 minutes.
  • Gently remove the dumplings to a serving platter along with the dipping sauces.
  • For the Sweet and Sour Dipping Sauce: Whisk together the ingredients until fully combined.
  • For the Spicy Mustard Dipping Sauce: Whisk together the ingredients until fully combined.
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