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.

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...

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7 Reviews for Scallop & Shrimp Dumplings

03/04/2013

Anonymous

Recommends this recipe

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).

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06/03/2012

Anonymous

Recommends this recipe

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

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09/21/2010

Anonymous

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.

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02/02/2010

Anonymous

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.

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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.

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