Steamed Scallop Dumplings
My Steamed Scallop Dumplings are juicy, succulent, and full of fresh flavour. They are simply made with scallops, scallions, ginger, and get a kick from jalapeño peppers. Pair these with my simple dipping sauce and enjoy these the next time you’re craving dumplings!
A Simple Scallop Dumpling Filling… with a Surprise Ingredient
There are so many different types of dumplings, from pork and chive, to vegetable, to mushroom, and beyond. Of all of them, seafood dumplings are some of my favourites. Not only are they so succulent, they are often light and delicate, which means you can eat lots!
My Steamed Scallop Dumplings have a filling that filled with delicate scallops that I have roughly chopped. I like the texture of chopped scallop rather than pureed scallops, since they are soft and have a great texture when cooked. To enhance the flavour of the scallops, I used scallions, ginger, a few classic Asian seasonings, and a surprising ingredient…jalapeño pepper.
Jalapeño pepper are not commonly used in Asian cuisine, but I love them in this recipe since they add great flavour. They are not spicy, rather more floral, and perfectly compliment the scallops! It’s an odd addition, but it totally works in this recipe!
The Best (and Simplest) Dumpling Dipping Sauce
Just like the wide variety of dumplings available, there are also tons of dipping sauces to go along with them! Some are hot, some are sweet, but I have developed the perfect dumplings dipping sauce to go with these Steamed Scallop Dumplings.
This dumping sauce is a 2:1 ratio of Chinese black vinegar to soy sauce. The malty, tangy vinegar really enhances the flavour of the scallop dumplings and is rounded out by the salty soy sauce. I also like to add a dash of sesame oil and julienned ginger to the dipping sauce as well. The sesame oil brings everything together and the ginger adds a nice depth of flavour.
I like to make this dipping sauce in advance and let the ginger pickle a bit in the vinegar before adding the soy sauce and sesame oil. It makes the ginger less spicy and tenderizes it slightly making it easier to eat! If you want, you can also add a bit of chili oil to this recipe— that tastes amazing!
Enjoy these Unique Dumplings for Lunar New Year
Dumplings are great any time of year, but they are always traditionally served on Lunar New Year. They represent wealth and prosperity, and they say that the more dumplings you eat, the richer you will be!
Be sure to make a big batch of the Steamed Scallop Dumplings for Lunar New Year this year! I hope that you enjoy the recipe with your friends and family! 🧧
Get the Recipe: Steamed Scallop Dumplings
Steamed Scallop Dumplings
Ingredients
For the Dumplings:
- 400 grams scallops thawed
- 2 tablespoons cornstarch
- 1 tablespoon Shaoxing wine
- ½ teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
- ¼ cup green ends of scallions finely chopped
- 2 tablespoons jalapeno pepper seeds and membrane removed and finely chopped
- 1 teaspoon fresh ginger grated
- 1 package fresh dumpling wrappers
- Water for sealing the dumplings
For the Dipping Sauce:
- 3 tablespoons black vinegar
- 2 tablespoons soy sauce
- 1 teaspoon soy sauce
- 1 thin slice ginger julienned
Instructions
- Wash and thoroughly dry the scallops. Add the scallops to a food processor and pulse the food processor 4 times. The scallops should be chopped into small pieces, but not be a puree or paste.
- Place the chopped scallops into a mixing bowl and add the cornstarch, Shaoxing wine, soy sauce, sesame oil, black pepper, salt, chopped scallions, jalapeno pepper, and ginger. Mix until combined then cover and place in the refrigerator for 30 minutes while you prepare the dumplings wrappers.
- Before assembling the dumplings, line a baking tray with parchment paper and set aside. Fill a small bowl with water to use to seal the dumplings.
- Prepare the dumpling wrappers by using a rolling pin to roll the dumpling wrappers out slightly. Use the rolling pin to thin the edges so that they will not be too thick once folded (watch my technique in the YouTube video below).
- Add 1 tablespoon of filling to the centre of the dumpling wrapper. Dip your finger into the water and wipe around the edge of the dumpling wrapper. Fold the dumpling and press to seal, or fold with whatever technique you would like. Just be sure to remove excess air from the dumpling. Set aside on the parchment-lined baking tray and repeat for the rest of the dumplings.
- Fill a medium-size pan with 1-inch of water and bring to a gentle simmer over medium-high heat. Arrange the dumplings inside a steaming basket lined with parchment paper, making sure there is at least 3 centimetres between the dumplings to allow them to steam properly. Cover the steamer basket with a lid and place over the pan of steaming water. Reduce the heat to medium and steam for 8 minutes, or until the scallop filling feels firm to the touch.
- Make the dipping sauce by combining the black vinegar, soy sauce, and julienned ginger into a small bowl. Mix to combine.
- Serve the dumplings warm with the dipping sauce and enjoy!
Video
Nutrition
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