Scallop Dumplings
Scallop Dumplings
Dig into this quick and easy Chinese recipe from Heritage Food Makeover.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 500 grams Diver Scallops
  • 250 grams Minced Prawn
  • 250 grams Minced Pork
  • 100 grams Black fungus
  • 10 grams Ebiko
  • 50 grams Lemongrass
  • 15 grams Chives
  • 200 grams Green Peas
  • 100 grams Bacon
  • 2 tablespoons Butter
  • 1 packet black pepper crab sauce
  • 1 teaspoon black bean soya sauce
  • 1 teaspoon Sesame oil
  • To Taste - Salt and Extra virgin olive oil.
  1. To make the dumpling skin, flatten the scallop between two plastic wrap
  2. Mix the prawn, pork and black fungus well and season with soya sauce, black pepper crab sauce and salt
  3. Stuff the skin with this mixture and wrap in cling wrap. Poach in boiling water for 10mins
  4. To make the sauce, sauté the peas with butter, lemongrass and bacon. Remove the lemongrass and puree
  5. To serve, spoon sauce on the bottom of the plate lay the dumplings on top. Garnish with ebiko and chives

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