Chicken dumplings in green onion and shitake broth

Add to your cooking repertoire by learning how to make homemade dumplings.

By GOURMETKOSHERCOOKING.COM
Pot sticker_521 (photo credit: Courtesy)
Pot sticker_521
(photo credit: Courtesy)
CHICKEN DUMPLINGS IN GREEN ONION AND SHITAKE BROTHServes 8
3 quarts reduced-sodium chicken broth3 tablespoons soy sauce2 pounds ground chicken (or a combination of turkey and chicken or chicken and meat)4 green onions, thinly sliced, tops and bottoms divided4 garlic cloves, chopped4 teaspoons toasted sesame oil, divided2 teaspoons minced fresh ginger2 teaspoons chili sauce1 teaspoon salt1/2 teaspoon pepper8 square egg roll wrappers (6 in. wide)8 fresh shiitake mushrooms, thinly sliced
1. Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
2. Mix chicken (or other meat combination), onion bottoms, garlic, 2 teaspoons sesame oil, the ginger, chili sauce, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface.
3. Shape chicken filling into 8 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.
4. 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.