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Scallop & Shrimp Dumplings

July/August 2007

Your rating: None Average: 4.4 (41 votes)

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.



READER'S COMMENT:
"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...
Scallop & Shrimp Dumplings Recipe

8 Reviews for Scallop & Shrimp Dumplings

12/15/2009
Anonymous

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.

Comments
12/03/2009
Anonymous
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

Comments
11/14/2009

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.

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