Shanghai Dumplings

• 1/2 lb dumpling wrappers, shanghai style (36 wrappers)
• 2 chicken thighs, skinless, Boneless, minced
• 5 roasted garlic cloves, minced
• 8 button mushrooms, minced
• 3 tablespoons sweet onions, minced
• 1 jalapeno pepper, seeded, membrane removed, minced
• 2 green onions, green & white, minced
• 1/2 teaspoon chili flakes
• 1 teaspoon smoked paprika, hot
• 4 tablespoons dry sherry
• 5 tablespoons teriyaki sauce

1. In a lightly sprayed skillet mix all the ingredients except the wrappers,.
2. Mix well.
3. Over medium heat cook until hot through (apprx) 10 minutes.
4. Cool.
5. Place a slightly heaped tsp of the mixture in the center of each wrapper.
6. With a Q tip moisten the edge of the wrapper all around with water.
7. Bring the center of the circle together over the mixture and pull in the edges so you form a small purse. Make sure you have sealed them well.
8. Spray your steamer with Pam or other oil as the dumplings may, otherwise tend to stick.
9. Steam for apprx 12-15 minutes until the wrapper has an almost translucent appearance and the filling is hot.
10. Serve with either a simple soy sauce or the spicy Asian sweet chili sauce.

dumpling wrappers, chicken, garlic, mushrooms, sweet onions, pepper, green onions, chili flakes, paprika, sherry, teriyaki sauce

Taken from www.food.com/recipe/shanghai-dumplings-413641 (may not work)