Shrimp and Scallop Dumplings

Shrimp and Scallop Dumplings offer a delightful experience with their combination of succulent seafood and delicate wrappers. The appeal lies in the harmonious textures and flavors, featuring a burst of umami from the shrimp and scallops. These dumplings can be steamed or pan-fried, providing versatility for different occasions. They make an excellent choice for gatherings or as a special treat, showcasing the artistry of dumpling-making with every bite.

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1 pack dumpling wrappers
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water chestnuts, finely chopped

Instructions

1. In a food processor, pulse shrimp and scallops until coarsely chopped.
2. Transfer the mixture to a bowl and add garlic, ginger, soy sauce, sesame oil, cornstarch, and water chestnuts. Mix well until evenly combined.
3. Place a small spoonful of filling in the center of a dumpling wrapper. Moisten the edges with water and fold over, pleating carefully to seal the dumpling securely.
4. To steam, place dumplings in a steamer lined with parchment paper, ensuring they do not touch each other. Steam for 8-10 minutes or until the filling is cooked through.
5. To pan-fry, heat a non-stick skillet over medium heat with 1 tablespoon of oil. Place dumplings in the skillet and cook until the bottoms are golden brown. Add 1/4 cup of water to the skillet, cover, and steam for 5 minutes until the water evaporates and the dumplings are cooked through.
6. Serve the dumplings hot with soy sauce or a preferred dipping sauce.

Keywords: Seafood, Umami, Wrapper, Asian, Appetizer

Spice Rack: Garlic, Ginger, Soy Sauce, Sesame Oil

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---