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!
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 Reviews for Scallop & Shrimp Dumplings
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).
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
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.
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.