Shrimp Scallion Dumplings Recipes

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SHRIMP AND SCALLOP DUMPLINGS



Shrimp and Scallop Dumplings image

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

1/2 pound sea scallops, roughly chopped
1/2 pound shrimp, peeled, cleaned and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon grated ginger
1/3 cup chopped scallions
1 teaspoon toasted sesame oil
1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
1 serrano chile, finely chopped
40 round dumpling wrappers, 3 1/2-inch diameter
1/2 cup rice vinegar
1 teaspoon spicy sesame oil
2 scallions, thinly slivered

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

SHRIMP AND DUMPLING STIR-FRY



Shrimp and Dumpling Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons vegetable oil
1 13-ounce package frozen vegetable dumplings
1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)
1 pound medium shrimp, peeled and deveined
1 tablespoon finely chopped peeled ginger
2 cloves garlic, thinly sliced
1/3 cup sweet Thai chili sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 scallions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
  • Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
  • Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.

Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 145 milligrams, Sodium 1620 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 23 grams

STEAMED SHRIMP DUMPLINGS



Steamed Shrimp Dumplings image

Provided by Food Network Kitchen

Time 1h40m

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

Steps:

  • Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
  • Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
  • Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
  • Ponzu Dipping Sauce
  • Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
  • Photography by Levi Brown

SHRIMP DUMPLINGS



Shrimp Dumplings image

Provided by Molly O'Neill

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, peeled and sliced, plus 1 small carrot, peeled and cut into fine julienne
6 scallions, trimmed and sliced
2/3 cup fresh cilantro leaves
1 small jalapeno, seeded and coarsely chopped
1 pound large shrimp, peeled and deveined
2 egg whites
4 tablespoons all-purpose flour
4 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lime zest
1/2 green bell pepper, cored and diced fine
Soy-ginger steaming liquid (see recipe)
8 Boston lettuce leaves

Steps:

  • Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. Scrape into a mixing bowl. Process shrimp in the food processor until a paste forms. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Scrape the mixture into the bowl. Add green pepper and stir until the vegetables and shrimp paste are well mixed.
  • Shape mixture into balls about 1 1/4 inch in diameter. Place in a steamer, cover and steam over the liquid until cooked through, about 10 minutes. Place 2 lettuce leaves on each of 4 plates so that they overlap slightly. Divide the dumplings among them. Scatter with the julienned carrots and serve immediately.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 700 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED PORK & SCALLION DUMPLINGS



Steamed Pork & Scallion Dumplings image

These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.

Provided by Arlyn Osborne

Categories     Pork

Time 1h10m

Yield 40 dumplings

Number Of Ingredients 14

1/2 cup low sodium soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon chili oil
2 bunches scallions, cut into thirds
5 garlic cloves
1 tablespoon chopped ginger
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb ground pork
2 tablespoons grated garlic
1 egg, beaten
40 wonton wrappers

Steps:

  • Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
  • Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
  • Add the beaten egg and mix to combine.
  • Add the pork and mix to combine.
  • Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
  • Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
  • Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
  • Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
  • Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
  • Continue with the remaining dumplings. Serve with the dipping sauce.
  • You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.

SHRIMP SCALLION DUMPLINGS



Shrimp Scallion Dumplings image

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

3/4 pound peeled and deveined shrimp, finely chopped
3 tablespoons vegetable oil
1 tablespoon minced garlic
3/4 tablespoons minced peeled ginger
1 1/2 teaspoon soy sauce
3 scallions, finely chopped
About 36 dumpling or wonton wrappers
Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping

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.

KUNG PAO SHRIMP



Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories     weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

  • Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
  • Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
  • Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
  • Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

STEAMED LEMONY SHRIMP DUMPLINGS



Steamed Lemony Shrimp Dumplings image

I have included a recipe for making your own gyoza skins, but feel free to buy them ready made, either gyoza or dumpling wrappers.

Provided by MarraMamba

Categories     < 60 Mins

Time 1h

Yield 45 Dumplings

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
boiling water
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon asian fish sauce
1 scallion, thinly sliced
1 1/2 lbs medium shrimp, shelled and deveined
1 1/2 tablespoons cornstarch, plus more for dusting
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 large egg, beaten
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup diced peeled jicama (1/4-inch)
2 scallions, thinly sliced
45 gyoza skins (see Note)
green leaf lettuce leaf, for steaming

Steps:

  • MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
  • MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
  • MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
  • Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
  • Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.

Nutrition Facts : Calories 44.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 27.7, Sodium 231.6, Carbohydrate 4, Fiber 0.2, Sugar 0.1, Protein 3.9

SHRIMP DUMPLINGS



Shrimp Dumplings image

Categories     Ginger     Shellfish     Appetizer     Sauté     Steam     Quick & Easy     Chestnut     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free

Yield Serves 2

Number Of Ingredients 10

1/2 pound shrimp (about 8 large)
1/2 cup drained canned water chestnuts
2 scallions
1 large egg white
1 tablespoon grated peeled fresh gingerroot
3 tablespoons soy sauce
14 won ton wrappers, thawed if frozen
1/2 teaspoon sugar
2 tablespoons vegetable oil
3/4 cup boiling-hot water

Steps:

  • Peel shrimp and, if desired, devein. In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce.
  • Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.
  • In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.
  • In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown dumplings on both sides, about 3 minutes total. Add boiling-hot water to skillet and cook, covered, 5 minutes. Serve dumplings with sauce.

SCALLOP AND SHRIMP DUMPLINGS



Scallop and Shrimp Dumplings image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 21

1 units dumplings
8 ounces scallops
4 ounces shrimp
0.5 cups scallions
1 tablespoons ginger
3 cloves garlic
2 tablespoons soy sauce
2 teaspoons sesame oil
0.25 teaspoons pepper
36 units wrappers
2 tablespoons canola oil
0.75 cups water
1 units dipping sauce
1 units dipping sauce
0.5 cups soy sauce
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 cloves garlic
2 tablespoons cilantro
1 tablespoons ginger
2 teaspoons sesame oil

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

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From more.ctv.ca


HOMEMADE SHRIMP AND CORN DUMPLINGS - CARDAMOM & COCONUT
2020-06-06 Place in a medium bowl. Add the drained corn, sesame oil, ginger, and soy sauce to the bowl. Chop the shrimp into small pieces and add to the bowl. Stir until combined. Fill a small bowl with water. Place a won ton wrapper in your hand and add a small amount of filling (about ½ tablespoon). Use your fingers to wet the edges of the wrapper.
From cardamomandcoconut.com


PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
2018-08-29 Transfer pork to bowl with shrimp. Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork and shrimp, and, using a spatula or chopsticks, mix well until thoroughly combined. Set filling aside in the refrigerator for at least 30 minutes or overnight. To wrap the siu mai, place 1 wonton wrapper in ...
From seriouseats.com


THE BEST SHRIMP DUMPLINGS RECIPE | DIM SUM CENTRAL
2020-05-02 Finely mince the remaining prawns and then combine all the shrimp in a large bowl. Add the remaining filling ingredients, mix and drain any excess liquid. 2. To make the dough, first combine the wheat starch, cornstarch and oil in a bowl. Add 1 cup of boiling water and mix until well combined. Add extra wheat starch if the dough remains sticky.
From dimsumcentral.com


EASY SHRIMP DUMPLING STIR-FRY - FRAMED COOKS
2016-09-29 Pour in 1/4 cup water and cook until the water is gone. Transfer the dumplings to a large bowl. Add 1 more tablespoon of oil to the skillet and add the peas, scallions and carrots. Cook until just tender, about 5 minutes. Transfer the veggies to the dumpling bowl. Add the remaining oil and cook the shrimp until just done, about 2 minutes.
From framedcooks.com


SHRIMP DUMPLINGS RECIPE | MYRECIPES
Step 1 In a food processor, pulse the shrimp, ginger, scallions, soy sauce, and oil until a paste forms. Add the water chestnuts, cilantro, and basil (if using) and pulse briefly. Step 2 Place 34 wonton wrappers on a work surface lined with wax or parchment paper. Place 1 heaping teaspoon of the shrimp mixture in the center of each. Step 3
From myrecipes.com


SHRIMP AND PORK DUMPLINGS - BIGOVEN.COM
Shrimp and Pork Dumplings recipe: Try this Shrimp and Pork Dumplings recipe, or contribute your own. Add your review, photo or comments for Shrimp and Pork Dumplings. Soups, Stews and Chili Broth Stocks
From bigoven.com


SHRIMP SCALLION DUMPLINGS - MEALPLANNERPRO.COM
3/4 pound peeled and deveined shrimp, finely chopped; 3 tablespoons vegetable oil; 1 tablespoon minced garlic; 3/4 tablespoons minced peeled ginger; 1 1/2 teaspoon soy sauce; 3 scallions, finely chopped; About 36 dumpling or wonton wrappers; Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping
From mealplannerpro.com


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