Shrimp and Scallop Dumplings Recipe (2024)

Or use wonton wrappers, which are thinner, and fold accordingly. They boil up as well or better than dumpling wrappers.

I love this recipe and have made it many times. The flavors are very satisfying. I usually halve the recipe, and use only shrimp(my husband is allergic to scallops). Using ready made dumpling wrappers makes this recipe easy to make quickly and is less of a project.

For Michelle -I also find round dumpling wraps thicker than we like. I buy egg roll wraps and then cut them into rounds using a glass for a guide. Works like a charm.

Perhaps you could roll them out and cut in half?

store bought dumpling wrappers are too thick and strong for the delicate taste of shrimp. I would try a home made wrapper next time.

I made these twice. The first time I steamed them and the e second time I followed the recipe and boiled and they were way better steamed. Would not boil again.

yes. freeze them single layer on a tray until at least the outside is frozen, then you can toss them in a ziplock and store frozen. you should not defrost when you do decide to cook them. just add a couple more minutes to whatever method of cooking you're doing (steaming, boiling, or pan frying).

Yummy. Simple.

I halved the recipe, and halved the cost by using bay scallops. Next time I will try frying in my wok. Great recipe!

Great recipe. You can almost double the yeild and boost the flavor by adding about 1.5 cups of fine shredded cabbage. Or add some crunch by adding some water chestnuts. And the dipping sauce is a perfect pairing. Prepared raw dumplings freeze well and for a long time. Just freeze on a tray first, before placing them in a storage bag.

I liked these and I prepared them pan fried and steamed. I preferred the steamed. I did not care for the sauce that was drizzled over them. It was a bit tart for my taste. I am not sure, but I think a sweeter or saltier sauce would be my preference. They are lovely dumplings though.

These were FABULOUS. I used Genevieve Ko’s recipe for dumpling wrapper (super simple) but followed this filling recipe to the letter, except I added an extra Serrano pepper and doubled the ginger. Absolutely delicious.

When making dumpling skins it is made with just flour and water.Where as wonton skins are made with flour, water and one egg.

Delicious recipe, the spice of the chili really adds a nice zing to it. I used homemade dumpling wrappers and boiled, will try steaming or pan frying next time. I will also chop the shellfish until they are smaller, roughly chopped led to a few burst dumplings. Cant wait to make again!

Delicious!! Didn't use scallops - only shrimp. This is very similar to Bittman's shu mai! Also steamed the dumplings and they were soft and lovely!! The chunks of shrimp were an amazing bite! Added some soy to the dipping sauce, sambaal olek (didn't have spicy sesame oil) and a squeeze of lime. Served with a side of sauteed bok choy. Will make again and again!

I made these twice. The first time I steamed them and the e second time I followed the recipe and boiled and they were way better steamed. Would not boil again.

I subbed fresh chopped salmon for the seafood and put them in ramen soup. Used wonton wrappers from hmart. I’ll freeze the rest (thanks for comment tips on doing that). Delicious and simple!

We pan-fried ours. Incredibly delicious. Will definitely make these again!

Just to make the filling go a bit further, I sweated half a small cabbage, and added that shredded after draining of moisture. I also added a few minced sh*take mushrooms. Definitely steam these instead of boiling, particularly if you use thinner wrappers like shu mai or wonton wrappers.

I used wonton wrappers and was quite pleased. Next time I'm going to add a bit of lime juice to accent the cilantro. They were awesome, but you can make them with anything, really

I made these for the lunar new year with shrimp and a frozen lobster tail instead of scallops. I used Hong Kong style dumpling wrappers and followed a YouTube video to learn to fold them as this was a first for me. I steamed them instead of boiling them and it was fabulous. A great recipe that I will make again.

Has anyone tried to steam these instead of boiling them?Thank you!

Really very good and simple recipe. I pulsed the shrimp and scallops in a food processor rather than chopping them. I also added some soy sauce to the mix before wrapping them. Don't let the dumplings stay in the pot once cooked. They will get soggy and begin to fall apart.

I am going to try and steam the dumplings the next time. I think poaching them made them to watery. I spiced up the sauce by adding some soy and chili oil.

Great recipe. You can almost double the yeild and boost the flavor by adding about 1.5 cups of fine shredded cabbage. Or add some crunch by adding some water chestnuts. And the dipping sauce is a perfect pairing. Prepared raw dumplings freeze well and for a long time. Just freeze on a tray first, before placing them in a storage bag.