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.
- ½ pound shrimp
- ½ pound sea scallops
- ½ pound lump crabmeat, finely chopped
- ¼ cup chives, chopped
- 1 tablespoon ginger, minced
- 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
- 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.
- Serve with soy sauce and chili sauce.
SEAFOOD USED IN THIS RECIPE