Description
These elegant dumplings are a delicious way to celebrate! The flavorful filling and delicate wrappers make them a true treat.
Ingredients
Units
Scale
- 9 oz (250 g) fresh scallops
- 9 oz (250 g) fresh prawns
- 1/2 cups (118 ml) cabbage
- 6 dried shiitake mushrooms
- 1 stalk spring onion
- 1 tbsp Shoaxing rice wine
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp corn flour
- 1/4 tsp ground white pepper
- 1/2 tsp sugar
- 40 round dumpling wrappers
- equal portion of rice vinegar
- sugar
- lots of ginger
Instructions
- Mix chopped scallops, prawns, cabbage, and mushrooms in a bowl.
- Whisk together rice wine, oyster sauce, soy sauce, corn flour, pepper, and sugar.
- Combine the scallop mixture and the sauce mixture.
- Refrigerate for at least 30 minutes.
- Prepare the dipping sauce at least 30 minutes before serving.
- Fill each wrapper with 2 teaspoons of filling.
- Wrap the dumplings: a) Spoon 2 tsp of filling to the center of the skin and spread into a disk; b) Wet the edge of the skin with a potato starch-water mixture; c) Fold the skin so the edges touch; d) Pinch the seams starting from the far end; e) Pleat along one side for 5-6 pleats; f) Place the pleated dumplings on a floured plate covered with a clean kitchen towel.
- Bring a large pot of water to a boil.
- Gently place dumplings in the boiling water; bring back to a boil.
- Add 1/2 cup of cold water; bring back to a boil.
- Add another 1/2 cup of cold water; cook until dumplings float to the surface.
- Drain the dumplings.
- Place the dumplings on a large plate.
- Garnish with chopped spring onions and dipping sauce.
- Serve hot with additional dipping sauce.
Notes
- For optimal flavor, soak the shiitake mushrooms in warm water for at least 30 minutes before chopping.
- To prevent sticking, dust your work surface and dumpling wrappers lightly with cornstarch instead of flour.
- Leftover cooked dumplings can be stored in an airtight container in the refrigerator for up to 2 days and reheated by steaming.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 5-6 dumplings
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 100