Seafood Dumplings

Seafood Dumplings

Plump dumplings packed with shrimp and fish, steamed until tender and juicy.

Total 1 hr Makes 32 dumplings Calories 165/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Shellfish, Fish, Eggs, Wheat, Soy, Sesame

These dumplings combine minced shrimp and white fish with ginger, scallions, and sesame oil for a light, savory filling wrapped in thin dough. Steamed in bamboo baskets, they turn out tender and juicy with a delicate briny sweetness. Serve them as an appetizer or light meal with a dipping sauce on the side.

Ingredients

  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 1/2 pound white fish fillet, such as cod or tilapia, finely chopped
  • 1/2 cup napa cabbage, finely chopped
  • 2 tablespoons scallions, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 egg white
  • 1 teaspoon cornstarch
  • 32 round dumpling wrappers
  • 1 tablespoon vegetable oil, for brushing the steamer
  • 1/4 cup soy sauce, for dipping
  • 1 tablespoon rice vinegar, for dipping
  • 1 teaspoon chili oil, for dipping

Method

  1. In a large bowl, combine the chopped shrimp, chopped fish, napa cabbage, scallions, and ginger.

  2. Add the soy sauce, Shaoxing wine, sesame oil, salt, white pepper, egg white, and cornstarch. Mix vigorously with a spoon or your hands until the mixture becomes sticky and cohesive, about 1 minute.

  3. Cover the filling and refrigerate for 15 minutes to firm up.

  4. Place a dumpling wrapper in your palm and spoon about 1 tablespoon of filling into the center.

  5. Moisten the edges of the wrapper with water, fold in half, and pleat and pinch to seal tightly, forming a half-moon or pouch shape. Repeat with remaining wrappers and filling.

  6. Line a bamboo steamer basket with parchment paper or cabbage leaves and brush lightly with vegetable oil to prevent sticking.

  7. Arrange dumplings in the steamer basket, leaving space between each so they don't touch.

  8. Set the steamer over a pot of simmering water and steam the dumplings until the wrappers are translucent and the filling is cooked through.

  9. Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.

  10. Remove dumplings from the steamer and serve immediately with the dipping sauce.

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    Seafood Dumplings

    These dumplings combine minced shrimp and white fish with ginger, scallions, and sesame oil for a light, savory filling wrapped in thin dough. Steamed in bamboo baskets, they turn out tender and juicy with a delicate briny sweetness. Serve them as an appetizer or light meal with a dipping sauce on the side.

    1 hr 32 dumplings 165 cal

    Ingredients

    • 1/2 pound shrimp, peeled, deveined, and finely chopped
    • 1/2 pound white fish fillet, such as cod or tilapia, finely chopped
    • 1/2 cup napa cabbage, finely chopped
    • 2 tablespoons scallions, minced
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine
    • 1 teaspoon sesame oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1 egg white
    • 1 teaspoon cornstarch
    • 32 round dumpling wrappers
    • 1 tablespoon vegetable oil, for brushing the steamer
    • 1/4 cup soy sauce, for dipping
    • 1 tablespoon rice vinegar, for dipping
    • 1 teaspoon chili oil, for dipping

    Method

    1. 1

      In a large bowl, combine the chopped shrimp, chopped fish, napa cabbage, scallions, and ginger.

    2. 2

      Add the soy sauce, Shaoxing wine, sesame oil, salt, white pepper, egg white, and cornstarch. Mix vigorously with a spoon or your hands until the mixture becomes sticky and cohesive, about 1 minute.

    3. 3

      Cover the filling and refrigerate for 15 minutes to firm up.

    4. 4

      Place a dumpling wrapper in your palm and spoon about 1 tablespoon of filling into the center.

    5. 5

      Moisten the edges of the wrapper with water, fold in half, and pleat and pinch to seal tightly, forming a half-moon or pouch shape. Repeat with remaining wrappers and filling.

    6. 6

      Line a bamboo steamer basket with parchment paper or cabbage leaves and brush lightly with vegetable oil to prevent sticking.

    7. 7

      Arrange dumplings in the steamer basket, leaving space between each so they don't touch.

    8. 8

      Set the steamer over a pot of simmering water and steam the dumplings until the wrappers are translucent and the filling is cooked through.

    9. 9

      Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.

    10. 10

      Remove dumplings from the steamer and serve immediately with the dipping sauce.