Scallop & Shrimp Dumplings

8 Reviews
From: EatingWell Magazine July/August 2007

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Ingredients 1 serving

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  • 8 ounces scallops, minced
  • 4 ounces raw shrimp, peeled, deveined and minced
  • 1/2 cup minced scallions
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon freshly ground pepper
  • 36 round (gyoza) dumpling wrappers, (see Kitchen Tip)
  • 2 tablespoons canola oil, divided
  • 3/4 cup water, divided
  • Ginger-Garlic Dipping Sauce, (recipe follows), optional

Preparation

  • Active

  • Ready In

  1. Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
  2. Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
  3. Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 1/2 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.
  4. Preheat oven to 200 °F.
  5. Mix 1 tablespoon canola oil with 1/4 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.
  6. Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 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.
  • Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week.
  • The best dumpling wrappers for this recipe are round “gyoza” wrappers. Look for them in Asian markets. Or substitute square wonton wrappers and use a 3- to 3 1/2-inch round cookie cutter to cut each wrapper into a circle (they need not be perfectly round).
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 dumpling
  • Per serving: 41 calories; 1 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 2 g protein; 13 mcg folate; 7 mg cholesterol; 0 g sugars; 25 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 123 mg sodium; 32 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 starch

Reviews 8

September 07, 2013
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By: EatingWell User
Steam First These dumplings have an amazing flavor, but I also had a problem with sticking. Instead of frying them first, I steamed them for 8 to 10 minutes. Then, I took the fully cooked steamed dumplings and pan fried them in cooking spray. This eliminated all oil in the recipe, lowering the calories and fat, and they still tasted great! Pros: Tastes amazing! Cons: Sticking
March 04, 2013
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By: EatingWell User
Yummy! I did what another reviewer suggested which was to pan fry in oil first then add the water. I did not have a sticking problem. The dumplings were delicious! I froze some for later (uncooked).
June 03, 2012
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By: EatingWell User
to avoid sticking first panfry in enough oil to cover the bottom of the pan then when browned add 1/3 cup of water( or stock) and cover, steam until fully cooked
September 21, 2010
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By: EatingWell User
I made this for my boyfriend tonight for dinner and it took a while to cook. I only made half of the recipe and he ate about half of it and scarfed them down. I gave it 4 stars because I had the same problem with sticking. I have a really good non-stick pan and nothing sticks to it ever, this was the first time. The second half of the batch I ended up using oil only and no water and that worked way better.
February 02, 2010
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By: EatingWell User
Instead of mixing the oil and water, I just put the oil (no more than 2 tbls) in the pan and then let it come up to temperature. Then I put in the dumplings and let them sit for a minute before adding the 1/4 cup of water and covering. This worked well and I didn't have issues with them sticking. Mine also browned up.
December 15, 2009
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By: EatingWell User
I would spray both sides of dumplings with a no stick cooking spray and put them atop an oven rack, turning over after the dumplings start to lightly turn golden...not brown.
December 03, 2009
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By: EatingWell User
Hello Caraflora, I Hello Caraflora, I appreciate your comments here, as I'm planning to make this for a Christmas party. Did you try a non-stick pan? I've never done these before and I'd hate to have them fall apart with such expensive ingredients. Thanks, Angie
November 14, 2009
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By: EatingWell User
the sauce is good, the filling is good, but these dumplings stick to the pan no matter how i try to cook them. I've tried the method as written, I've tried pan frying in the oil first then steaming, I've tried steaming then frying, nothing works. I've tried making these two different times already. Pros: Cons:

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