Shrimp and Scallop Dumplings

By David Tanis

Updated October 3, 2022

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
1 hour, plus 1 hour chilling
Rating
5(488)
Comments
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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.

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Ingredients

Yield:40 dumplings

FOR THE DUMPLINGS

  • ½ pound sea scallops, roughly chopped

  • ½ pound shrimp, peeled, cleaned and roughly chopped

  • 1 teaspoon kosher salt

  • ½ teaspoon coarsely ground black pepper

  • 1 tablespoon grated ginger

  • ⅓ cup chopped scallions

  • 1 teaspoon toasted sesame oil

  • ½ cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish

  • 1 serrano chile, finely chopped

  • 40 round dumpling wrappers, 3 ½-inch diameter

FOR THE DIPPING SAUCE

  • ½ cup rice vinegar

  • 1 teaspoon spicy sesame oil

  • 2 scallions, thinly slivered

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 13 milligrams cholesterol; 105 calories; 1 gram fat; 1 gram fiber; 212 milligrams sodium; 5 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ½ cups filling.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

5 out of 5
488 user ratings
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Comments

Michele

Or use wonton wrappers, which are thinner, and fold accordingly. They boil up as well or better than dumpling wrappers.

Kathleen

I love this recipe and have made it many times. The flavors are very satisfying. I usually halve the recipe, and use only shrimp(my husband is allergic to scallops). Using ready made dumpling wrappers makes this recipe easy to make quickly and is less of a project.

yahooer

For Michelle - I also find round dumpling wraps thicker than we like. I buy egg roll wraps and then cut them into rounds using a glass for a guide. Works like a charm.

Jon Carter

Made these with king trumpet mushrooms substituted for scallops. Great!

EMS

Perhaps a stupid question, but should the scallops and shrimp be pre-cooked or raw?

Laura S.

@EMS definitely raw.

cindyct

YUM made these w wonton wrappers. Light and flavorful.

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