Don't miss another issue…      Subscribe

Scallop Shrimp Dumpling

 

Excellent dumpling recipe.
31

Yield

6

servings

Prep

20

min

Cook

5

min

Ready

55

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

8 ounces scallops
minced
4 ounces shrimp
peeled, deveined and minced
*
½ cup scallions, spring or green onions
minced
1 tablespoon ginger
minced fresh
3 cloves garlic
minced
2 tablespoons soy sauce, sodium reduced
2 tablespoons sesame oil
toasted
¼ teaspoon black pepper
freshly ground
*
36 each mundoo pi (dumpling wrapper)
round
*
2 tablespoons canola oil
divided
¾ cup water
divided
Ginger garlic dipping sauce:
½ cup soy sauce, sodium reduced
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 cloves garlic
minced
2 tablespoons cilantro
chopped fresh
*
1 tablespoon ginger
minced
2 teaspoons sesame oil
toasted

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 16260% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 1012mg 42%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 22g
Vitamin A 3% Vitamin C 11%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed