Scallop Shrimp Dumpling
Submitted by happyzhangbo
Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.
YIELD
6 servingsPREP
20 minCOOK
5 minREADY
55 minThese are seafood potstickers, and the filling does something clever: minced scallops and shrimp are naturally sticky, so they bind into a juicy, springy filling without any egg or breadcrumb. A little ginger, garlic, scallion, sesame oil, and soy is all the seasoning that delicate seafood needs.
The cooking method is pure potsticker. You add the dumplings to a skillet with a splash of water and oil, cover it, and let them steam-fry. The water cooks the filling through and puffs the wrappers, then once it evaporates the oil crisps the bottoms to golden brown. That contrast, crackly base and tender top, is the whole appeal.
A couple of habits keep things smooth. Don’t overfill, about 1½ teaspoons per wrapper, or they’ll burst at the seam. And keep both the bare wrappers and the finished dumplings under damp paper towels, since they dry out and crack fast once exposed to air.
Chef Tips
- Seal each dumpling firmly, pressing out any air pockets, so they don’t pop open in the hot pan.
- Arrange the dumplings so they aren’t touching; crowding steams them together into one mass.
- Make the ginger-garlic dipping sauce ahead, since it needs at least 30 minutes for the flavors to meld.
Variations
- Swap ground pork or chicken for half the seafood for a heartier filling.
- Add finely shredded napa cabbage or water chestnut for crunch.
- Boil or steam the dumplings instead of pan-frying for a lighter, softer result.
Ingredients
Directions
Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle.
Spoon about 1½ teaspoons of filling into the center.
Fold the wrapper over to form a half circle.
Pinch the edges together to seal.
Repeat with remaining wrappers and filling.
Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
Preheat oven to 200°F.
Mix 1 tablespoon canola oil with ¼ cup water in a large nonstick skillet and place over medium heat; bring to a simmer.
Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes.
Carefully flip the dumplings with tongs and cook for 1 minute more.
Transfer the dumplings to a baking sheet and keep warm in the oven.
Repeat the procedure with another ¼ cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings.
Cook the final batch of dumplings in the remaining ¼ cup water, adjusting the heat as necessary to prevent scorching.
(There will be enough oil left in the pan for the final batch.)
Serve hot with Ginger-Garlic Dipping Sauce, if desired.
For the Ginger Garlic Dipping Sauce:
Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
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