While these dumplings take a bit more time to prepare, they are super fun to make and so satisfying. I usually make a big batch and freeze some so that I have a quick snack or meal at a later time. You can eat them on their own with the delicious dipping sauce, or add them to a savoury ginger and garlic broth with some vegetables like bok choy or broccoli, and some noodles. You can use only shrimp or only scallops in the recipe, if preferred.
If you make extra and want to freeze some, you can place an uncovered tray of dumplings into the freezer until fully frozen, then transfer the frozen dumplings to a freezer bag, squeezing out as much air as possible. These can stay in the freezer for up to 2 months. To cook, follow the method above, steaming for an extra 5-6 minutes. Hope you enjoy!
Shrimp and Scallop Scallion Dumplings
- 5 large scallions, finely chopped (about ¾ cup)
- 1 inch ginger, minced or grated (about 2 tbsp)
- 3 cloves garlic, minced or grated
- 340 g fresh or thawed scallops, finely chopped
- 340 g fresh or thawed shrimp, finely chopped
- ¾ tsp salt
- 1 tsp pepper
- Round dumpling wrappers, homemade or store bought
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce or tamari
- 3 tbsp rice wine vinegar
- 3 scallions finely chopped
- 1 tbsp sriracha or sambal
- 1 tbsp chilli oil
- 1 tsp sesame seeds
- For dipping sauce, combine all ingredients with a whisk in a small bowl, and set aside.
- Mix all ingredients for the dumpling filling in a medium bowl with a spoon.
- Have a little dish with water next to you while you work on filling and pleating your dumplings. Have a baking sheet or surface area with a little bit of flour dusted on top to place the dumplings as they’re made.
- Place a tablespoon of filling in the centre of the wrapper, and lightly brush the edge of the wrapper with water using your fingers. Either pleat into a half moon shape, or fold the edges together, twist and pinch to seal. Set dumplings on the lightly floured baking sheet/surface area until ready to cook.
- Over medium-high heat, add a tbsp of sesame oil or a neutral oil to a non-stick pan. Add dumplings around the pan flat side down, fitting as many as you can without touching. Pan-fry the dumplings until the bottom starts to brown (2-3 mins).
- Reduce the heat to medium. Add 1/4 cup water, cover the pan and allow the dumplings to steam for 4-6 minutes, until all the water has evaporated and dumplings are cooked through.
- Serve with chilli oil drizzled on top, a sprinkle of sesame seeds, and dipping sauce.