Shrimp and Green Onion Dumplings Hot Pot
Minced scallops or lobster can be substituted for shrimp in this recipe.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- 16 wonton wrappers
- 1 cup minced shrimp
- ½ cup minced Chinese cabbage
- 2 scallions, minced
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 2 cloves garlic, peeled and minced
- 2 Tbsp. white wine
- 1 tsp. salt
- ½ tsp. ground black pepper
- 8 cups chicken broth
- 2 Tbsp. minced ginger
- 4 scallions, chopped
- Lay out ½ of the wonton wrappers on a large baking sheet and cover with waxed paper.
- Combine shrimp, cabbage, minced scallions, soy sauce, sesame oil, garlic, wine, salt, and pepper in a bowl. Mix lightly with fingers until thoroughly combined.
- Place a generous tablespoon of shrimp mixture into the center of each wonton wrapper. Wet edges of wrappers. Fold wrappers over filling diagonally and press edges together to seal. Trim edges to achieve half-moon shape. Repeat with remaining wonton wrappers.
- Bring a large pot of water to a boil over high heat. Add a few dumplings at a time to the pot, then reduce heat to simmering. Cook for 5 minutes or until dumplings turn translucent. With a slotted spoon, remove to a bowl and set aside.
- Bring chicken broth to a boil over medium-high heat. Add ginger and chopped scallions. Reduce heat and simmer 10 minutes. Pour hot broth into 1 or more fondue pots. Place pots over heating sources and have guests use chopsticks or mesh strainers to warm dumplings.