Scallop & Shrimp Dumplings
From EatingWell: 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.
- 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
- 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 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.
- Preheat oven to 200°F.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week.
- Kitchen Tip: 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.
Per dumpling: 42 calories; 1 g fat (0 g sat, 1 g mono); 7 mg cholesterol; 5 g carbohydrates; 2 g protein; 0 g fiber; 91 mg sodium; 37 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch
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- Total Time
- 1 hour or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- New Year's Eve
- Type of Dish
- Ease of Preparation
- July/August 2007