Chicken and shrimp Dumplings in Green Oion-Shitake Broth

Serves 4 really excellent meal and easy to prepare from Sunset magazine, December.
Ingredients:
3 ½ qts. reduced-sodium chicken broth. (I empted my freezer of home made stock.)
1 ½ t soy sauce
½ # shelled, deveined shrimp, chopped
½ # ground chicken
2 green onions, thinly sliced, tops and bottoms divided
2 garlic cloves, chopped
2 t toasted sesame oil, divided
1 t each minced fresh ginger and Sricacha chili sauce
½ t salt
¼ t pepper
4 square egg roll wrappers, (6” wide)
4 fresh shitake mushrooms, thinly sliced
Directions:
1. Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
2. Mix shrimp, chicken, onion bottoms, garlic, 1 t. sesame oil, ginger, sriracha, salt and pepper in a bowl. Arrange egg roll wrappers on a work surface. (I always wear surgical gloves when dealing with mixing ground meat and shipping into these large meatballs.) Shape chicken-shrimp filling into 4 balls and put 1 ball on the center of each wrapper. Moisten wrapper edges with water and pull up all 4 corners of each wrapper to the center. Working from center down, pinch edges together to seal tightly, forming 4-sided pyramids.
3. Lower dumplings gently into broth, cover, and simmer until cooked through, about 8 minutes. In last 2 minutes of cooking, add shitakes. Spoon each dumpling into a bowl and ladle broth on top. Sprinkle with onion tops and remaining 1 t sesame oil. (I put the sesame oil and onion tops in the broth before adding the dumplings. Worked fine)
Jim pronounced this the best won ton soup he had ever had. He ate the 3 of 4 helpings. The wine he served was excellent from Vina Robles of Paso Robles; a 2009 Verdelho, a Portuguese varietal, it was a dry, refreshing white with aromas of melon and citrus.