Chicken and Shrimp Dumplings with Spicy Sauce

Ingredients

• 250 g Ground chicken (ground chicken)
• 150 g Minced shrimp (minced shrimp)
• 2 Green onions (finely chopped green onions)
• 1 tbsp Soy sauce (for the filling)
• 1 tsp Sesame oil (for the filling)
• Salt & pepper (to taste)
• 24 Wonton or gyoza wrappers (implied by dish type)
• 2 cloves Garlic (grated, for the sauce)
• 1 tbsp Sesame seeds (for the sauce)
• 0.5 tsp Cayenne pepper (for the sauce)
• 1 tbsp Gochugaru (Korean red chili flakes)
• 2 tbsp Soy sauce (for the sauce)
• 1 tbsp Sesame oil (for the sauce)
• 3 tbsp Neutral oil (very hot, for the sauce)

Steps

1. 1

   Prepare the filling by combining the ground chicken, minced shrimp, and finely chopped green onions in a large bowl.

2. 2

   Season the filling with soy sauce, sesame oil, salt, and pepper. Mix thoroughly until the mixture is well combined and slightly sticky.

3. 3

   Place a small spoonful of the filling in the center of a dumpling wrapper. Moisten the edges with water, fold, and pleat to seal.

4. 4

   Cook the dumplings. While the specific method isn't detailed, gyoza are typically pan-fried until the bottoms are golden, then steamed with a splash of water under a lid for 3-5 minutes.

5. 5

   Prepare the spicy sauce by placing the grated garlic, sesame seeds, cayenne pepper, and gochugaru in a heatproof bowl.

6. 6

   Heat the neutral oil until it is very hot and shimmering, then carefully pour it over the dry spices to bloom them.

7. 7

   Stir in the soy sauce and sesame oil to finish the sauce.

8. 8

   Serve the hot dumplings immediately with the spicy sauce for dipping.

Notes

The recipe emphasizes the importance of small thoughtful touches and sharing a meal. The sauce uses gochugaru for a specific Korean-style heat profile.

Nutrition per serving

• dumpling
• gyozas
• appetizer
• main dish
• spicy
• chicken
• shrimp
• Asian fusion