Making dumplings from scratch is one of those kitchen rituals that combines patience, precision and a it of fun. You can’t rush it — and that’s the beauty. For me, seafood dumplings have become a bit of a weekend treat. Whenever I feel like reconnecting with my food — really getting hands-on — I’ll pull out my flour, line up my ingredients, and let the afternoon unfold one fold at a time.
Seafood dumplings are quite different from their pork or vegetable counterparts. They’re lighter, but just as satisfying, and they bring a taste of the sea to your plate in the most comforting way. The filling is typically made with a mixture of prawns or shrimp, sometimes scallops, and often a bit of white fish, all finely chopped and combined with aromatic ingredients like ginger, garlic, sesame oil, and spring onions. There’s a freshness to them — a sweetness from the seafood, a savoury depth from the seasonings, and a lovely textural contrast between the tender filling and the soft, chewy dumpling wrapper.
I’ve always been fascinated by how seafood dumplings vary across Chinese regions, from the northern jiaozi, pan-fried until crispy on the bottom, to the delicate steamed dumplings you’d find in Cantonese dim sum. But seafood dumplings, no matter the style of cooking, seem to have their own elegance. They’re clean-tasting, subtly complex, and wonderfully satisfying when dipped into a sharp little sauce that tingles the palate.
Ah, the dipping sauce — it deserves a moment of its own. I like to keep it simple: light soy sauce, black vinegar, a dash of chilli oil, and maybe a few slivers of fresh ginger. That little bowl on the side elevates the dumpling experience entirely. One dip, one bite, and the world goes quiet for a second. There’s harmony in the contrast — the warmth of the dumpling with the cool, zingy sauce.
The process of making dumplings is also incredibly meditative. I often sit at the table with a damp tea towel over the stack of ready-made wrappers, a small bowl of water for sealing, and a generous spoonful of filling ready to go. It’s not just cooking — it’s crafting. The folds don’t have to be perfect, and in my kitchen, they rarely are. Some are crimped like little purses, some look more like half-moons. But they’re all made with care and eaten with smiles.
Sometimes I steam the seafood dumplings in bamboo baskets lined with cabbage leaves. Other times, I go for the crispy-bottomed version: pan-fried until golden, then steamed with a splash of water under a lid until tender. It all depends on my mood — but either way, the end result is always delicious.
Seafood dumplings bring a sense of celebration, even if it’s just a quiet meal at home. They’re the kind of dish that encourages sharing, that invites stories, and that lingers in memory long after the last one is gone. For anyone who’s never tried making dumplings before, I say: just give it a go. It’s a little bit fiddly, a little bit messy, but hugely rewarding.
And once you’ve tasted that warm, delicate bundle dipped in a tangy, spicy sauce — well, you might just find yourself craving another Sunday afternoon dish of seafood dumplings.
Seafood Dumplings
Ingredients
- 200 g raw prawns peeled and deveined
- 100 g white fish cod or haddock skinless
- 2 large spring onions finely chopped
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 30 round dumpling wrappers
- water Small bowl
Dipping Sauce:
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp chilli oil to taste
- ½ tsp fresh ginger finely grated
- ½ tsp sugar for balance
Instructions
- Finely chop the prawns and fish until almost paste-like.200 g raw prawns, 100 g white fish
- Mix in spring onions, ginger, garlic, soy sauce, sesame oil and white pepper. Stir until well combined and slightly sticky.2 large spring onions, 1 tbsp fresh ginger, 1 clove garlic, 1 tbsp light soy sauce, 1 tsp sesame oil, ½ tsp white pepper
- Place a wrapper in the palm of your hand. Spoon about a teaspoon of filling into the centre.30 round dumpling wrappers
- Dip your finger in water and run it along the edge of the wrapper. Fold it over to form a half-moon, pressing the edges firmly to seal. You can pleat the edges if desired.water
- Repeat until all filling is used.
To Steam:
- Line a bamboo or metal steamer with parchment or cabbage leaves. Arrange dumplings slightly apart. Steam over boiling water for 8–10 minutes, until the filling is cooked through.
To Pan-Fry:
- Heat 1 tbsp of oil in a non-stick pan over medium heat. Arrange dumplings flat-side down and cook until the bottoms are golden brown (about 2–3 minutes). Add 4 tbsp of water, cover with a lid, and let steam for 6–7 minutes until the water has evaporated and the filling is cooked.
- In a small bowl, combine soy sauce, rice vinegar, chilli oil, ginger, and sugar. Stir to dissolve the sugar and let it sit for 5 minutes to allow the flavours to mingle.2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp chilli oil, ½ tsp fresh ginger, ½ tsp sugar
- Serve the seafood dumplings hot with your preferred dipping sauce made of soy sauce, vinegar, and chilli oil or fresh ginger
15 comments
Light, flavourful, and very satisfying. I added a bit of chopped coriander to the filling, and it worked beautifully.
A neighbourly made these and they were amazing. I found this recipe and now I’m hooked. So easy to make and so very tasty.
These were a flavour bomb! The combination of fish and prawn, with that punchy ginger and chilli kick, made every bite exciting.
I pan-fried half and steamed the other half — both versions were delicious.
I made these for my flatmates on a lazy day, and they were a hit
Absolutely delightful
Surprisingly easy to make, even for a beginner like me.
The balance of ginger, garlic, and seafood was spot on, and the sauce was addictive.
The prep took a while, but it was fun and worth every minute.
Perfect for a pescatarian meal
I made a batch and froze half. Brilliant meal prep idea in advance.
I got a bit messy folding them, but they still tasted incredible. The kids ate them before I could get seconds!
I’m not a confident cook, but this recipe made me feel like a pro.
The texture of the filling was smooth and flavourful, and they disappeared fast at dinner.
The filling was fresh and aromatic, and the dipping sauce added the perfect zing.