Best Shrimp And Scallop Dumplings Recipes

SHRIMP AND SCALLOP DUMPLINGS

Steps:

• 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 2 1/2 cups filling.
• 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.
• 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.
• 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.

SHRIMP AND SCALLOP DUMPLINGS

Steps:

• 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 2 1/2 cups filling. 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. 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. 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.

SCALLOP AND SHRIMP DUMPLINGS

Steps:

• Dumplings:
• Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl. Organize you 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 at a time, dip your finger into the water and moisten the edges of the circular wrapper. 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 200°F. 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 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 over in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.
• 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.