Shanghai Dumplings

Recipe by Bergy
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb dumpling wrappers, shanghai style (36 wrappers)
  • 2
    chicken thighs, skinless, Boneless, minced
  • 5
    roasted garlic cloves, minced
  • 8
  • 3
    tablespoons sweet onions, minced
  • 1
    jalapeno pepper, seeded, membrane removed, minced
  • 2
    green onions, green & white, minced
  • 12
    teaspoon chili flakes
  • 1
    teaspoon smoked paprika, hot
  • 4
    tablespoons dry sherry
  • 5
    tablespoons teriyaki sauce
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DIRECTIONS

  • In a lightly sprayed skillet mix all the ingredients except the wrappers,.
  • Mix well.
  • Over medium heat cook until hot through (apprx) 10 minutes.
  • Cool.
  • Place a slightly heaped tsp of the mixture in the center of each wrapper.
  • With a Q tip moisten the edge of the wrapper all around with water.
  • 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.
  • Spray your steamer with Pam or other oil as the dumplings may, otherwise tend to stick.
  • Steam for apprx 12-15 minutes until the wrapper has an almost translucent appearance and the filling is hot.
  • Serve with either a simple soy sauce or the spicy Asian sweet chili sauce.
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