Shanghai Dumplings - cooking recipe

Ingredients

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

Preparation

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.