Thursday, March 22, 2018

Friday Food: Shrimp & Scallop Dumplings

We have had the privilege to get overseas into Asia and have some absolutely amazing food while we were there.  Not a whole lot beats the freshness that we got to experience when it comes to seafood.  By far the best that we have had.  Here is our futile attempt to get something out there that could at least give a taste of the great food we had and to bring it back home.

  • 8 ounces scallops, minced
  • 4 ounces raw shrimp, peeled, deveined and minced
  • 1/2 cup minced scallions
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tbsp reduced-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1/4 tsp freshly ground pepper
  • 36 round (gyoza) dumpling wrappers
  • 2 tbsp canola oil, divided
  • 3/4 cup water, divided

The Game Plan:
  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. Work with one dumpling wrapper at a time, dip your finger into the water to moisten the edges of the circle.  Spoon about 1 1/2 tsp of filling into the center.  Fool the wrapper over to form a half circle.  Pinch the edges together to seal.  Repeat with remaining wrappers and filling.  Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
  4. Preheat oven to 200degF
  5. Mix 1 tbsp canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer.  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 minute more.  Transfer the dumplings to a baking sheet and keep warm in the oven.
  6. Repeat the procedure with another 1/4 cup water, the remaining 1 tbsp canola oil and half the remaining dumplings.  Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching.  (There will be enough oil left in the pan for the final batch).

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