Shrimp and Scallop Dumplings
Updated Oct. 4, 2022
- Total Time
- 1 hour, plus 1 hour chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½pound sea scallops, roughly chopped
- ½pound shrimp, peeled, cleaned and roughly chopped
- 1teaspoon kosher salt
- ½teaspoon coarsely ground black pepper
- 1tablespoon grated ginger
- ⅓cup chopped scallions
- 1teaspoon toasted sesame oil
- ½cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
- 1serrano chile, finely chopped
- 40round dumpling wrappers, 3½-inch diameter
- ½cup rice vinegar
- 1teaspoon spicy sesame oil
- 2scallions, thinly slivered
For the Dumplings
For the Dipping Sauce
Nutritional analysis per serving (40 servings)
105 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 212 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2½ cups filling.
- Step 2
Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
- Step 3
Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
- Step 4
Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.
Private Notes
Comments
Or use wonton wrappers, which are thinner, and fold accordingly. They boil up as well or better than dumpling wrappers.
I love this recipe and have made it many times. The flavors are very satisfying. I usually halve the recipe, and use only shrimp(my husband is allergic to scallops). Using ready made dumpling wrappers makes this recipe easy to make quickly and is less of a project.
For Michelle - I also find round dumpling wraps thicker than we like. I buy egg roll wraps and then cut them into rounds using a glass for a guide. Works like a charm.
Perhaps a stupid question, but should the scallops and shrimp be pre-cooked or raw?
YUM made these w wonton wrappers. Light and flavorful.
Wow these were one of the best dumpling ever! I thought the flavors combine really well and the heat from the jalapeño adds a nice kick.
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