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Shrimp and Scallop Dumplings

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.

Ingredients

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 1/2-inch diameter

For the dipping sauce:

  • ½ cup rice vinegar
  • 1 teaspoon spicy sesame oil
  • 2 scallions, thinly slivered
  • Nutritional Information
    • Nutritional analysis per serving (40 servings)

      35 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 11 milligrams cholesterol; 133 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

40 dumplings

Preparation

  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 1/2 cups filling.
  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. 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. 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.

1 hour, plus 1 hour chilling

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