0 (0)

Appetizers, Fish and Shellfish, Mains

Seafood dumplings

Seafood dumplings
Mel Melcon / Los Angeles Times

Not so long ago I went to the best party in years. The guests brought wine or beer. The hosts provided the makings for Chinese dumplings. And everyone did the work assembling them. I walked into a kitchen full of ... Read more

Total time: 1 hour | Makes 32 dumplings
  • 1/2 pound peeled, cleaned medium Pacific shrimp
  • 1/2 pound sea scallops
  • 1/2 pound fresh Dungeness crab meat
  • 1/4 cup chopped garlic or regular chives
  • 1 tablespoon minced ginger
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons tamari or soy sauce
  • 1 teaspoon sugar
  • Pinch freshly ground white pepper
  • 1 egg white
  • About 32 round dumpling wrappers
  • Peanut oil if frying, or oil for greasing the steamer rack

Step 1Mince the shrimp and scallops almost into a paste. Place in a shallow bowl and add the crab, garlic or chives, ginger, sherry, soy sauce, sugar, white pepper and egg white. Mix well.

Step 2To stuff the dumplings, mound about 2 teaspoons of the filling in the center of each wrapper, and brush the outer edges lightly with water to moisten. Fold the wrapper in half, into a half-moon shape, then pinch it together at the center of the top edge. Pleat the edges of the wrapper to enclose the filling. Repeat with the remaining dumplings.

Step 3To pan-fry the dumplings, heat a 10-inch skillet with a lid over medium heat. Add 2 tablespoons of oil and swirl the pan. When the oil is hot, lay 8 to 10 of the dumplings into the pan, leaving room between each, and cook until the bottoms just start to brown, about 2 minutes. Add one-third cup water and reduce the heat to medium-low. Cover the pan and cook until the dumplings are soft on top, crisp on the bottom and the filling is firm, 5 to 7 minutes. Repeat with the remaining dumplings.

Step 4To steam the dumplings, use a steamer of your choice, and bring 1 to 2 inches of water to a simmer (make sure the water level does not reach the bottom of the steamer). Lightly grease the steamer rack, and 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 until the filling is firm and the wrapper is slightly translucent, 10 to 15 minutes. Remove the steamer from the water, and gently remove the dumplings to a warm place until all of the dumplings are cooked. Serve warm with a dipping sauce.


Chilled Cucumbers with Chile Crisp Breadcrumbs
Chilled Cucumbers with Chile Crisp Breadcrumbs

Squash gnocchi with sage butter
Squash gnocchi with sage butter

Italian salsa verde
Italian salsa verde

Leek, Bacon and Tomato Tart
Leek, Bacon and Tomato Tart

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Vegetable dumplings
Albacore gravlax 'terrine' with tapenade
Grilled shrimp and lemon wedges
Grilled Wild Mushroom Salad