Olive Magazine
Scallop Dumpling Recipe with Pork

Pork and scallop dumplings

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 20

Treat your guests to this impressive appetiser of light wanton dumplings filled with scallops and pork mince in an oyster sauce

Nutrition:
NutrientUnit
kcal49
fat1.3g
carbs5.9g
fibre0.2g
protein3.9g
salt0.26g
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Make these pork and scallop dumplings as part of a dim sum menu, then also check out our pork dumplings, siu mai and Chinese dumplings.

This is a great basic dumpling filling recipe – adding the scallop makes it a bit posher for entertaining. Buy wonton wrappers, fresh or frozen, in Asian grocers, supermarkets or online at theasiancookshop.co.uk. Serve as a starter with dipping bowls of soy spiced with shreds of ginger, or drop into an aromatic broth and sprinkle with slivers of spring onions and chilli, bean sprouts and coriander leaves.

Ingredients

  • 200g minced pork
  • 1 spring onion, finely chopped
  • 1 thumb-size piece root ginger, plus some shreds to decorate
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • 4 drops sesame oil
  • 20 wonton wrappers
  • 5 small scallops

Method

  • STEP 1

    Mix the pork, spring onion, ginger, oyster sauce, soy and sesame oil, working it really well together. Put 1 tsp mix in the middle of each wonton wrapper, dampen the edges with water, then bring them up and pinch together, but leave the top with the meat showing. Tap the bottoms lightly on the work surface to get them flat so they sit properly when being steamed.

  • STEP 2

    Slice the scallops thinly into little rounds – you should be able to get 4 slices from each scallop. Dampen the top of each dumpling and put a scallop slice on top.

  • STEP 3

    Put the dumplings in a steamer basket. Steam for 10 minutes (in batches if needed) until translucent and the filling cooked through. Decorate with spring onion shreds.

Chinese Soup Dumplings (Sheng Jian Bao)
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