Who doesn't love dumplings? Homemade dumplings are so much better than takeout and easier to make than you think. Our steamed seafood dumpling recipe uses shrimp, scallops and crab but you can choose a combination of one of two of your favorite Fulton shellfish. These are great to make in a batch and freeze for when the craving hits - just place in a single layer on a plate until frozen, then store in a freezer-safe ziploc bag.
1 Tablespoon Shaoxing or rice wine (or substitute dry sherry)
2 teaspoons soy sauce
1 teaspoon sugar
pinch white pepper
1 egg white
1 pack of round dumpling wrappers
vegetable oil for greasing the steamer rack
Directions
Add the shrimp and scallops to a food processor
and purée to a paste. Place in a bowl and add the crab, chives, ginger, rice
wine or sherry, soy sauce, sugar, white pepper and egg white. Mix well in one
direction until the mixture is combined.
To fill the dumplings, place a wrapper in
the palm of your hand and dot water over the edge of one half (this will make
it easier to seal). Place 2 teaspoons of filling in the center of the wrapper,
fold the wrapper in half, then pinch it firmly together at the top edge. Repeat
with the remaining wrappers. Keep the unused wrappers under a dish towel to
avoid them drying out.
To steam the dumplings, bring 1-2 inches of
water to simmer in a pot. Make sure the water does not touch the steamer. You
will be steaming the dumplings in batches. Lightly oil your steamer or steamer
rack, place dumplings on the rack 1 inch apart and place the steamer over the
simmering water. Cover the pot and steam for 10-15 minutes, until the wrapper
is a little translucent. Gently remove the dumplings and keep warm while you
steam the rest of the dumplings.
