Scallop Shrimp Dumpling
Ingredients
- 8 ounces scallops minced
- 4 ounces shrimp peeled, deveined and minced ⓘ
- 1/2 cup scallions, spring or green onions minced ⓘ
- 1 tablespoon ginger minced fresh ⓘ
- 3 cloves garlic minced ⓘ
- 2 tablespoons soy sauce, sodium reduced ⓘ
- 2 tablespoons sesame oil toasted ⓘ
- 1/4 teaspoon black pepper freshly ground ⓘ
- 36 each mundoo pi (dumpling wrapper) round
- 2 tablespoons canola oil divided ⓘ
- 3/4 cup water divided ⓘ
- 1/2 cup soy sauce, sodium reduced ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- 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 200F.
- 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.
- For the Ginger Garlic Dipping Sauce:
- Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Nutrition & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).