📝 About This Recipe
These elegant open-faced dumplings are a celebration of coastal flavors, blending succulent shrimp and sweet sea scallops into a delicate, springy filling. Inspired by the traditional Cantonese dim sum classic, our pescatarian version replaces pork with water chestnuts for crunch and sesame oil for a rich, nutty finish. Each bite offers a harmonious balance of savory seafood and aromatic ginger, wrapped in a thin, golden pastry and steamed to perfection.
🥗 Ingredients
Seafood Filling
- 1 lb Raw Shrimp (peeled, deveined, and patted very dry)
- 4 oz Sea Scallops (tough side muscle removed)
- 1/3 cup Water Chestnuts (finely minced for texture)
- 1 tablespoon Fresh Ginger (grated into a fine paste)
- 2 stalks Green Onions (white and light green parts only, finely minced)
- 1 large Egg White (lightly beaten to bind the filling)
Seasoning & Wrappers
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Shaoxing Rice Wine (may substitute with dry sherry)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch (helps create the 'bouncy' texture)
- 1/2 teaspoon Kosher Salt
- 24 pieces Wonton Wrappers (round 'shumai' style or square wrappers with corners trimmed)
Dipping Sauce & Garnish
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Chinkiang Black Vinegar (or balsamic vinegar as a substitute)
- 1 teaspoon Chili Oil (optional, for heat)
- 1 small Carrot (finely minced for the top garnish)
- 1 sprig Cilantro (for plating)
👨🍳 Instructions
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1
Prepare the seafood by ensuring the shrimp and scallops are bone-dry. Use paper towels to squeeze out any excess moisture; this is crucial for a firm, bouncy texture rather than a mushy one.
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2
Finely chop half of the shrimp into a paste using a chef's knife or a food processor. Coarsely chop the remaining shrimp and the scallops into 1/4-inch pieces to provide a chunky, meaty contrast.
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3
In a large chilled mixing bowl, combine the shrimp paste, chopped seafood, minced water chestnuts, ginger, and green onions.
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4
Add the egg white, sesame oil, Shaoxing wine, white pepper, salt, and cornstarch to the bowl.
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5
Stir the mixture vigorously in one direction (clockwise or counter-clockwise) for 2-3 minutes using a wooden spoon. This 'slapping' or 'beating' technique develops the proteins and creates the signature springy 'QQ' texture.
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6
Cover the filling and refrigerate for at least 20 minutes. Chilling makes the mixture easier to handle and allows flavors to meld.
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7
To assemble, place a wonton wrapper in the palm of your hand. Add roughly 1 tablespoon of filling to the center.
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8
Gently squeeze your hand to form a 'waist' around the filling, allowing the wrapper to pleat naturally. Use a butter knife or spoon to flatten the top of the filling so it is flush with the rim of the wrapper.
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9
Place a tiny pinch of minced carrot in the center of the seafood filling on each dumpling for a traditional 'crab roe' look.
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10
Line a bamboo steamer basket with parchment paper (poked with holes) or cabbage leaves to prevent sticking.
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11
Arrange the shumai in the steamer, leaving at least 1/2 inch of space between each dumpling to prevent them from sticking together.
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12
Bring an inch of water to a rolling boil in a wok or wide skillet. Place the steamer basket over the water, cover with the lid, and steam on high heat for 8-10 minutes until the seafood is opaque and the wrappers are translucent.
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13
While steaming, whisk together the soy sauce, black vinegar, and chili oil in a small ramekin for the dipping sauce.
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14
Carefully remove the steamer lid (watch out for the steam!) and let the dumplings rest for 1 minute before serving directly from the basket or on a warmed platter.
💡 Chef's Tips
Always stir the filling in one direction to ensure the protein strands align, creating a firm bite. If using square wrappers, trim the corners with scissors to create a circle before filling to avoid 'floppy' ears. Don't overfill the dumplings; the filling expands slightly during the steaming process. If you don't have a bamboo steamer, a metal steamer insert works perfectly fine, just ensure the lid is tight. Freeze any uncooked shumai on a tray before transferring to a bag; they can be steamed from frozen for 12-15 minutes.
🍽️ Serving Suggestions
Serve alongside a pot of hot Jasmine or Oolong tea to cleanse the palate. Pair with a side of stir-fried bok choy with garlic for a complete meal. Offer a small dish of hot Chinese mustard for those who enjoy an extra kick. For a modern twist, drizzle with a little truffle oil just before serving. A crisp, dry Riesling or a chilled Sauvignon Blanc complements the sweetness of the scallops beautifully.