SHRIMP AND SCALLOP DUMPLINGS
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil. It's no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal. Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
Provided by David Tanis
Categories dinner, lunch, dumplings, main course
Time 2h
Yield 40 dumplings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 0 grams, TransFat 0 grams
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP, SCALLOP AND PORK SHUMAI
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield about 40 shumai
Number Of Ingredients 18
Steps:
- To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
- To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
- Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Nutrition Facts : Calories 63, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 84 milligrams, Carbohydrate 7 grams, Protein 4 grams
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP SCALLION DUMPLINGS
Provided by Maggie Ruggiero
Categories Appetizer Kid-Friendly Quick & Easy Oscars Dinner Shrimp Engagement Party Potluck Simmer Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Makes 36 dumplings
Number Of Ingredients 8
Steps:
- Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
- Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
- Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.
SHRIMP AND SCALLOP DUMPLING SOUP
I really love this soup. I am fortunate enough to live in NYC and have access to almost anything in terms of ingredients, and food. So for me finding Dashi stock (or actually the ingredients to make it) was not a problem. If you cannot find Dashi stock or the ingredients, I assume one could substitute fish or even vegetable stock, although I am not sure what the difference would be. I have included at the bottom of the soup recipe a simple Dashi stock recipe.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
- In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
- Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
- Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
- Shred celery and Japanese leek along fibers and soak in ice water.
- Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
- Basic Recipe: Dashi stock:.
- 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
- Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
- Makes 3-4 cups.
Nutrition Facts : Calories 79.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 40.9, Sodium 375.1, Carbohydrate 4.3, Fiber 0.2, Sugar 0.5, Protein 12.4
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
More about "shrimp and scallop dumplings recipes"
SCALLOP & SHRIMP DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Shrimp RecipesCalories 41 per serving
- 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.
SCALLOP AND SHRIMP SHIU MAI DUMPLINGS - RECIPE
From finecooking.com
4/5 (2)Servings 60Cuisine AsianCategory Appetizers
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
From foodnetwork.com
Reviews 600Author By
SHRIMP DUMPLINGS (SAEU MANDU) - KOREAN BAPSANG
From koreanbapsang.com
ONE PAN NEW ORLEANS-STYLE BBQ SHRIMP AND SCALLOPS
From urbanblisslife.com
BROILED SHRIMP AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
SHRIMP DUMPLINGS RECIPE | BON APPéTIT
From bonappetit.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
SHRIMP AND CHIVE DUMPLINGS - RASA MALAYSIA
From rasamalaysia.com
SCALLION GINGER SHRIMP RECIPE (REDUX!) - THE WOKS OF LIFE
From thewoksoflife.com
CRYSTAL SHRIMP DUMPLINGS 水晶蝦餃 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
SCALLOP DUMPLINGS WITH GARLIC CHIVES RECIPE - ROSA ROSS | FOOD
From foodandwine.com
CARRABBA’S SHRIMP AND SCALLOP LINGUINE ALLA VODKA RECIPE
From parade.com
SHRIMP DUMPLINGS - DAMN DELICIOUS
From damndelicious.net
SHRIMP AND SCALLOP BUNDLES | METRO
From metro.ca
PORK AND SHRIMP DUMPLINGS | RICARDO
From ricardocuisine.com
SEARED SCALLOPS AND SHRIMP WITH BALSAMIC GLAZE RECIPE
From thespruceeats.com
SAUTéED SHRIMP AND SCALLOPS RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
HAR GOW CHINESE SHRIMP DUMPLINGS - ALL WAYS DELICIOUS
From allwaysdelicious.com
HAR GOW (CHINESE SHRIMP DUMPLINGS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TUSCAN SHRIMP AND SCALLOPS - COOKED BY JULIE
From cookedbyjulie.com
THE BEST SHRIMP DUMPLINGS RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
CHICKEN AND SHRIMP DUMPLINGS - AHEAD OF THYME
From aheadofthyme.com
SHRIMP AND CHIVE DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
SHRIMP & SCALLOP CAKES - RECIPE - FINECOOKING
From finecooking.com
SHRIMP AND SCALLOP POSOLE RECIPE | BON APPéTIT
From bonappetit.com
CREAMY TUSCAN SHRIMP AND SCALLOPS | THE BLOND COOK
From theblondcook.com
HERBED CITRUS GRILLED SHRIMP AND SCALLOPS - THE WOKS OF LIFE
From thewoksoflife.com
SHEET PAN GARLIC BUTTER SHRIMP & SCALLOPS - DASH OF JAZZ
From dashofjazz.com
SHRIMP STEW WITH SCALLOPS AND MASA DUMPLINGS (CHILPACHOLE DE …
From foodandwine.com
SCALLOP & SHRIMP SOUP » THE NUTRITION ADVENTURE
From thenutritionadventure.com
10 BEST BAKED SHRIMP SCALLOPS RECIPES | YUMMLY
From yummly.com
PF CHANG'S SHRIMP DUMPLINGS RECIPE | TOP SECRET RECIPES
From topsecretrecipes.com
SHRIMP POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
30-MIN SHRIMP AND SCALLOP SCAMPI - STREETSMART KITCHEN
From streetsmartkitchen.com
SEAFOOD DUMPLINGS RECIPE - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love