Steamed Seafood Dumplings
Submitted by Marvymom
Steamed seafood dumplings wrap a delicate shrimp-and-scallop filling with garlic, ginger and crunchy water chestnuts in wonton skins, then steam them light and tender. Served with a duck sauce and hot mustard dip.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minSkip the takeout and make dim sum at home, lighter than the fried kind because these are steamed, not pan-fried. A food processor does the work, blitzing shrimp and sea scallops with garlic, ginger and egg white into a smooth, springy filling in about a minute.
Chopped water chestnuts are stirred in afterward, not blended, so they keep their signature cool crunch against the tender seafood. That textural contrast is what makes a good dumpling.
Steaming keeps things delicate and low in fat: the wonton skins turn silky and translucent, and the seafood stays moist and sweet without a drop of oil. Sealing the moistened edges well is key, so the dumplings don’t burst open in the steamer.
The dipping sauce ties it together, a quick mix of soy sauce, sweet duck sauce and sharp Chinese hot mustard, balancing salty, sweet and fiery in one little bowl. Serve them hot as an appetizer or part of a dumpling spread.
Pro Tips
- Don’t overfill the wrappers, or they tear and leak during steaming.
- Keep unused wonton skins under a damp towel so they don’t dry out and crack.
- Make sure the steamer water doesn’t touch the basket, and steam over a steady boil.
- Use very fresh seafood; the filling is simple, so quality shows.
Variations
- Add chopped scallions or cilantro to the filling.
- Swap the scallops for crab, or go all shrimp.
- Serve with a soy and rice vinegar dip instead of duck sauce and mustard.
Ingredients
Directions
In food processor combine scallops, shrimp, egg white, ½ teaspoon soy sauce, the garlic, and ginger and process until finely chopped, about 1 minute. Transfer to medium mixing bowl; add water chestnuts and stir to combine.
Set vegetable steamer in 4-quart saucepan; add water to saucepan, being sure water does not touch bottom of steamer. Remove steamer, cover saucepan, and bring water to a boil.
On clean work surface arrange wonton skins; top each wonton skin with an equal amount of seafood mixture. Lightly moisten edges of 1 wonton skin with cold water, fold corners of wonton skin over filling, and press to seal. Repeat procedure with remaining wonton skins.
Spray vegetable steamer with nonstick cooking spray and set in saucepan. Arrange dumplings in steamer, cover saucepan, and steam for 10 minutes.
In small serving bowl combine soy sauce, the duck sauce, and mustard. Serve with dumplings for dipping.
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