Although you can make smaller dumplings, I make large ones for this soup and they look very dramatic in the bowl.
3 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 pounds ground chicken (or a combination of turkey and chicken or chicken and meat)
4 green onions, thinly sliced, tops and bottoms divided
4 garlic cloves, chopped
4 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
2 teaspoons chili sauce
1 teaspoon salt
1/2 teaspoon pepper
8 square egg roll wrappers (6 in. wide)
8 fresh shiitake mushrooms, thinly sliced
1. Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
2. Mix chicken (or other meat combination), onion bottoms, garlic, 2 teaspoons sesame oil, the ginger, chili sauce, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface. Shape chicken filling into 8 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 meet in 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 shiitakes. Spoon each dumpling into a bowl and ladle broth on top. Sprinkle with onion tops and remaining 1 tsp. sesame oil.