SEAFOOD DUMPLING RECIPES RECIPES
STEAMED SEAFOOD DUMPLINGS RECIPE | SHRIMP RECIPES - FULTON ...
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.
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Prep Time 020 minutes
Cook Time 010 minutes
Yield Serves 4 - 5
Number Of Ingredients 12
Steps:
- 1. 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. 2. 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. 3. 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. 4. Serve with soy sauce and chili sauce.
SCALLOP & SHRIMP DUMPLINGS RECIPE | EATINGWELL
People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.
Provided by Ying Chang Compestine
Categories Healthy Shrimp Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 12
Steps:
- Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
- Organize your 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 wrapper at a time, dip your finger into the water and moisten the edges of the circle. 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 degrees 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 1 tablespoon 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 in the pan for the final batch.) Serve hot with Ginger-Garlic Dipping Sauce, if desired.
Nutrition Facts : Calories 41.1 calories, CarbohydrateContent 5.2 g, CholesterolContent 7.3 mg, FatContent 1.2 g, FiberContent 0.2 g, ProteinContent 2.2 g, SaturatedFatContent 0.1 g, SodiumContent 123.2 mg
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- To serve: Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add 12 dumplings (fresh or frozen) in a single layer, seam-side down and not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, about 8 minutes. Turn them over and cook, uncovered, until brown on the other side, about 1 minute more. Repeat with the remaining oil, water and dumplings, if desired.
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SHRIMP AND CHIVE DUMPLINGS | KING ARTHUR BAKING
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