Chicken & Shrimp Gyoza

Dumplings are surprisingly sooooo easy to make.  They take a while to prep but they are totally worth it!

1 package of ground chicken
2 cups shrimp; de-shelled, de-veined & chopped
2 cups green onion; sliced
2 tbsp garlic; minced
1 cup crimini mushrooms; finely minced
1 tsp ginger; minced
2 tbsp soy sauce
1 tsp mirin
1 package of wonton wrappers

In a large bowl mix all your ingredients together.
You want to be able to get every component of the filling in a dumpling

Before you start stuffing your dumplings, have a parchment paper lined baking sheet ready to place your completed dumplings on.
You will also want a bowl of luke warm water handy!

Taking about a tablespoon of filling, place it in the middle of your wonton wrapper.
Dip your finger in the warm water & wet the edge of the wonton wrapper.
Press the wrapper closed (folding the dumpling in half).
If you are feeling fancy, accordion the pressed edge (like mine).
If not, just make sure the wrapper is securely sealed shut.

Cooking Options:  There are two ways to cook your now, home made dumplings…

1. Pan fry them (that is what I did).  Place about 4-6 dumplings, depending on how big your pan is, on a non stick pan with about 1 tablespoon of veg oil.  Cook with the lid on for about 15 minutes or until the entire wonton wrapper is cooked and crispy.

2. Steam them.  You’ll want a bamboo steamer or a veggie steamer for this one.  In a pot that fits under your steamer, bring about 3 cups of water to a rolling boil.  place your dumplings into the steamer, cover & place on top of the pot to steam.  Cook for about 20 minutes or until the filling is completely cooked and the wonton wrapper looks a bit translucent.  Pro tip: place each dumpling on an individual cut piece of parchment paper for minimal clean up.

With soy sauce, sweet chili sauce or spicy soy sauce!

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