Seafood Dumplings
These seafood dumplings are tender parcels filled with a delicious mixture of prawn, white fish, ginger, garlic, and spring onion. Light yet flavourful, they are perfect steamed or pan-fried and pair beautifully with a simple dipping sauce. A traditional Chinese favourite, they are ideal as a starter, side dish, or centrepiece for sharing.
These seafood dumplings are tender parcels filled with a delicious mixture of prawn, white fish, ginger, garlic, and spring onion. Light yet flavourful, they are perfect steamed or pan-fried and pair beautifully with a simple dipping sauce. A traditional Chinese favourite, they are ideal as a starter, side dish, or centrepiece for sharing.
Servings 30 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
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 29IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.1mg
