Seafood Dumplings
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 4
Adapted from the LA Times to fit my personal tastes. Delicious, light and healthy to boot, especially when steamed in a bamboo basket!
Ingredients
- 1/2 lb peeled and cleaned shrimp shopping list
- 1/2 lb scallops shopping list
- 3 cups napa cabbage, chopped shopping list
- 1/3 cup chopped garlic shopping list
- 1 tbsp grated fresh ginger shopping list
- 1 tbsp rice wine vinegar shopping list
- 2 tsp low-sodium soy sauce shopping list
- Pinch black pepper shopping list
- 1 tsp cornstarch shopping list
- 32 round dumpling wrappers shopping list
How to make it
- In a food processor, grind the shrimp, scallops and cabbage almost into a paste.
- Add the garlic, ginger, vinegar, soy sauce, pepper and cornstarch. Pulse to blend well.
- Place 2 teaspoons of the filling in the center of each wrapper.
- Brush the outer edges lightly with water to moisten, and fold the wrapper in half, pinching it together to enclose the filling. Repeat with the remaining dumplings.
- Using a steamer of your choice (I like bamboo), and bring 1 to 2 inches of water to a simmer.
- Place the dumplings on the rack about 1 inch apart from one another (the dumplings will need to be cooked in batches).
- Place the steamer over the simmering water and cover.
- Steam the dumplings 10 to 15 minutes.
- Serve warm with a dipping sauce.
The Rating
Reviewed by 5 people-
These look awesome!!!!
sogg
in Mexico DF loved it
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" It was excellent "