Imagine biting into a delicate dumpling that bursts with the sweet ocean freshness of scallops and the golden sweetness of corn, all wrapped in a perfectly tender wrapper. These Scallop and Corn Dumplings are not just a recipe—they're a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a dumpling enthusiast or a curious home cook looking to impress, this two-way cooking method will elevate your kitchen skills and tantalize your taste buds like never before!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Scallops (chopped)
- Corn (fresh or frozen)
- Dumpling wrappers
- Ginger (grated)
- Garlic (minced)
- Green onions (sliced)
- Soy sauce
- Sesame oil
Instructions
- Prepare the filling by finely chopping fresh scallops into small, uniform pieces. If using frozen corn, thaw and drain completely.
- In a mixing bowl, combine chopped scallops, corn kernels, minced garlic, grated ginger, and finely sliced green onions. Mix thoroughly to distribute ingredients evenly.
- Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to the mixture. Gently fold to incorporate, ensuring the filling is well-seasoned.
- Lay out dumpling wrappers on a clean work surface. Keep a small bowl of water nearby to help seal the edges.
- For boiled dumplings: Place a small spoonful of filling in the center of each wrapper. Wet the edges with water, fold into a half-moon shape, and pinch to seal completely.
- For pan-fried dumplings: Create the same half-moon shape, but ensure edges are extra secure. Set aside on a lightly floured surface.
- To boil: Bring a large pot of water to a rolling boil. Carefully drop dumplings and cook for 3-4 minutes until they float to the surface.
- To pan-fry: Heat a non-stick skillet with a thin layer of oil. Place dumplings flat-side down, cook until golden brown (about 2-3 minutes), then add a splash of water and cover to steam for an additional 3 minutes.
- Prepare a dipping sauce by mixing soy sauce, a touch of sesame oil, and finely chopped green onions.
- Serve hot, garnished with additional green onions and accompanied by the prepared dipping sauce.
Tips
- Moisture is Key: Ensure your scallops and corn are thoroughly drained to prevent soggy dumplings.
- Uniform Chopping: Finely and evenly chop ingredients for a consistent, balanced filling.
- Wrapper Wisdom: Keep dumpling wrappers covered with a damp cloth to prevent drying out.
- Sealing Technique: Use water and press edges firmly to create a tight seal that prevents filling from leaking.
- Don't Overcrowd: When boiling or frying, give dumplings space to prevent sticking.
- Temperature Control: For pan-frying, start with medium-high heat to crisp the bottom, then lower heat and steam.
- Dipping Sauce Matters: Experiment with your sauce by adding a touch of rice vinegar or chili oil for extra flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
