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