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Recipes: Scallop & Shrimp Dumplings

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People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables, according to the July/August 2007 issue of Eating Well magazine.

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In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mixture of water and oil makes them crisp on the bottom, tender and juicy inside.

Make this appetizer, Scallop and Shrimp Dumplings, and take it as your contribution to the next party you attend. This recipe will serve 12 (3 dumplings = 1 serving)


  • 8 ounces scallops, minced
  • 4 ounces raw shrimp, peeled, deveined and minced
  • ½ cup minced scallions
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon freshly ground pepper
  • 36 round (gyoza) dumpling wrappers, (see Kitchen Tip)
  • 2 tablespoons canola oil, divided
  • ¾ cup water, divided
  • Ginger-Garlic Dipping Sauce, (recipe follows after this recipe), optional


  1. Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
  2. Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
  3. Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 ½ teaspoons of filling into the center. Fold the wrapper over to form a half circle. Pinch the edges together to seal.
  4. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
  5. Preheat oven to 200°F.
  6. Mix 1 tablespoon canola oil with ¼ cup water in a large nonstick skillet and place over medium heat; bring to a simmer.
  7. 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 more minute. Transfer dumplings to a baking sheet. Keep warm in the oven.
  8. Repeat the procedure with additional ¼ cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining ¼ cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left in the pan for the final batch.)
  9. Serve hot with Ginger-Garlic Dipping Sauce, if desired.
  • Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week.
  • Kitchen Tip: The best dumpling wrappers for this recipe are round “gyoza” wrappers. Look for them in Asian markets. Or substitute square wonton wrappers and use a 3- to 3 1/2-inch round cookie cutter to cut each wrapper into a circle (they need not be perfectly round).

Ingredients for Ginger-Garlic Dipping Sauce

  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced ginger
  • 2 teaspoons toasted sesame oil


  1. Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl.
  2. Cover and refrigerate for at least 30 minutes to allow flavors to blend.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


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