Steamed Tri-Seafood Dumplings 三鲜蒸饺

Steamed and panfry these dumplings and both turn out equally excellent ! For a healthier version, the steamed one is definitely to go. The tri-seafood include fresh shrimps, scallops and fish paste with an abundance amount of diced water chestnuts which just make the dumplings perfect ! Used store-bought dumplings skin for these and all you need is a good seasoning mixture and rest is literally a breeze. The extra dumplings can be frozen up as well and they go along very well with some noodles or as a side dish anytime.

A few sharing tips here. Always try to cover the dumplings skin with a piece of damp cloth whilst wrapping to prevent them from drying out.


Depending on the size of scallops used, you can cut them into halves or quarters and wrap them into the dumplings with the filling.

The dumplings are steamed on an oiled banana leaf in a bamboo steamer which adds a good aroma to the dumplings too as compared to just a basic steam over any steamer. Applying the layer of oil prevents the dumpling from getting stuck onto it as well.

And here’s the complete recipe to share ! Hope you like it too and do have a great week ahead !

Steamed Tri-Seafood Dumplings 三鲜蒸饺

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes

Makes approx. 50 dumplings.

Ingredients

  • 170g minced meat

  • 170g fresh fish paste

  • 5 prawns, diced

  • 6-7 large scallops, cut into quarters

  • 8 water chestnuts, diced finely

  • 5 tbsp spring onion, diced

  • 50pcs dumpling skin

  • Banana leaf

  • A little oil 

  • Seasoning:
  • 1 tbsp light soya

  • 2 tbsp ginger juice

  • 2 tsp corn flour

  • 2 tsp huatiao wine

  • 1 tsp sesame oil

  • 1/4 tsp salt

  • Pinch of pepper

  • Serve with:
  • Black vinegar

  • Shredded ginger

Directions

  • Combine fish paste, prawns, minced meat, water chestnuts & spring onion together.
  • Add in all the seasoning ingredients & mix together, stirring well in one direction till it gets sticky.
  • Wrap 2 tsp of mixture filling & 1 piece of scallop in each dumpling skin. Seal the edges & fold gently to form ridges. Continue till all fillings are used up.
  • Place a piece of banana leaf in a bamboo steamer & brush a little oil over it. 
  • Heat up a wok with water & steam the dumplings with the bamboo cover on (or a large piece of cloth wrapped over the wok cover to prevent steam droplets from falling onto the dumplings) on medium-high heat for 12mins.
  • Dumplings are done when the skin of the dumplings has wrinkled & turned slightly translucent. Remove from heat and serve hot immediately.
  • Optional : For pan-fried, allow the dumplings to cool completely after steaming before pan frying with some oil. When one side of the dumpling has turned slightly brown, add a little water, cover & allow dumplings to sizzle through till water is almost evaporated.

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