Chicken and Shrimp Dumplings
Hors D'oeuvres Unlimited
When you serve this five star restaurant quality dumpling, created by acclaimed chef Michael Schulson, to your guests they will be asking for the recipe. A perfect blend of diced white meat chicken, fresh shrimp and Michael's signature Asian spices make this appetizer the star of your next party.
IN A LARGE POT, BRING 6-8 CUPS WATER TO A BOIL. ADD FROZEN DUMPLINGS AND STIR QUICKLY. REDUCE HEAT TO MEDIUM AND GRADUALLY STIR FOR ANOTHER 5 MINUTES (FOR EDAMAME) OR 7-8 MINUTES (FOR GENERAL TSO’S AND CHICKEN SHRIMP). REMOVE GENTLY FROM WATER AND LET STAND 1 MINUTE BEFORE SERVING.
SERVING SAUCE OPTION:
CHICKEN DUMPLINGS: ½ CUP SOY SAUCE
1/8 CUP BALSAMIC VINEGAR
Tsp CHOPPED GINGER
INGREDIENTS: Filling: Chicken Breast and Thigh Meat, Shrimp (shrimp, water, salt, sodium bisulfate), Heavy Cream (cream, carrageenan), Oyster Sauce (water, salt, oyster extraction [oyster, salt, and water] modified cornstarch, wheat flour, caramel color), Egg Whites, Scallions, Soy Sauce (water, wheat, soy beans, salt, sodium benzoate), Sesame Oil, Ginger Puree (ginger, water, citric acid, xantham gum, sodium benzoate), Cilantro, Salt, Red Pepper Flakes. Wrapper: Wheat Flour, Water, Cornstarch, Salt, and Sodium Benzoate.
Contains: Shellfish, Milk, Wheat, Egg, and Soy Ingredients.
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