Chicken and shrimp dumplings for a Thai fondue

Ingredients for 4 servings:

• 3 spring onions
• 2 garlic cloves
• 20 g fresh ginger
• 250 g shrimp(s), without head and shell
• 250 g chicken breast fillet(s)
• 1 tbsp sesame oil
• 3 tbsp breadcrumbs
• 2 tsp soy sauce
• 1 tsp brown sugar, optional

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Slice the spring onions into thin rings. Peel the garlic and ginger, then finely grate or chop both. Dice the shrimp and chicken and briefly puree them together in a blender. Add the ginger, garlic, and sesame oil to the blender and process until smooth. Transfer to a bowl and mix in the spring onions and breadcrumbs. Season the mixture with soy sauce, salt, pepper, and sugar. Using moistened hands, form the mixture into small dumplings (about 3 cm). Cook these dumplings in coconut soup or use them in Asian fondue, for example. We like them for Thai fondue and cook them on chopsticks in hot coconut broth at the table.