Chicken And Shrimp Dumplings In Green Onion-Shiitake Broth

• 1 1/2 qts. reduced-sodium chicken broth
• 1 1/2 tablespoons soy sauce
• 1/2 pound shelled, deveined shrimp, chopped
• 1/2 pound ground chicken
• 2 green onions, thinly sliced, tops and bottoms divided
• 2 garlic cloves, chopped
• 2 teaspoons toasted sesame oil, divided
• 1 teaspoon minced fresh ginger
• 1 teaspoon Sriracha chili sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 square egg roll wrappers (6 in. wide)
• 4 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 shrimp, chicken, onion bottoms, garlic, 1 tsp. sesame oil, the ginger, Sriracha, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface. Shape chicken-shrimp filling into 4 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.
3. 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.
4. Note: Nutritional analysis is per serving.

chicken broth, soy sauce, shrimp, ground chicken, green onions, garlic, sesame oil, fresh ginger, chili sauce, salt, pepper, egg roll, shiitake mushrooms

Taken from www.myrecipes.com/recipe/chicken-shrimp-dumplings (may not work)