Spicy Seafood Dumpling Recipe

prepare workspace

Lightly dust a clean work surface with flour. Arrange a tray or plate lined with a lightly floured parchment to hold assembled dumplings so they don't stick.

Place one dumpling wrapper in your hand or on a flat surface. Keep remaining wrappers covered with a damp towel to prevent drying.

prep seafood and aromatics

Pat shrimp and scallops/fish dry with paper towels. Finely chop shrimp and scallops/fish so they form a cohesive paste-like texture. Finely slice green onions, mince garlic, grate ginger, chop cilantro, and mince red chilies. Crumble drained tofu into small pieces.

combine filling

In a large bowl, add chopped seafood, crumbled tofu, white parts of green onions, minced garlic, grated ginger, minced chilies, chopped cilantro, toasted ground Sichuan peppercorns, soy sauce, oyster sauce, sesame oil, cornstarch, egg white, salt, and white pepper. Mix vigorously with a spoon or chopsticks for 1–2 minutes until mixture becomes slightly sticky and cohesive. The cornstarch and egg white will help bind and the vigorous mixing develops a better texture.

adjust moisture

If the filling feels dry or crumbly, stir in up to 2 tablespoons of the 1/2 cup water/broth, 1 tablespoon at a time, until the mixture holds together but isn’t watery. If too wet, add 1 teaspoon cornstarch at a time to firm.

portion filling

Spoon about 1 rounded teaspoon (approximately 12–15 grams) of filling into the center of each wrapper. Do not overfill; leaving about 1/2 inch of edge clean makes sealing easier.

seal dumplings

Brush the edge of the wrapper lightly with a little water. Fold the wrapper over the filling to form a half-moon and press the center to seal. Create pleats along one edge by folding small sections and pressing to seal firmly—aim for 6–8 pleats per dumpling. Ensure there are no air pockets. Place sealed dumplings on the prepared tray, seam side up.

pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings seam-side up in a single layer without crowding (work in batches if necessary). Fry undisturbed for 2–3 minutes until bottoms are golden brown.

Carefully pour 1/4 cup (60 ml) of water or broth into the pan (expect sputtering), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until wrappers turn translucent and filling reaches 63–70°C (145–160°F) depending on seafood used. If using a thermometer, check the thickest dumpling interior.

Remove lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a serving plate, garnish with cilantro leaves and an extra drizzle of chili oil if desired.

assemble sauce

In a small bowl, whisk together black or rice vinegar, soy sauce, chili oil, sliced scallion, toasted sesame seeds, honey or sugar, and 1 teaspoon water until combined. Taste and adjust — add a pinch more sugar for balance or extra chili oil for heat.

Serve sauce alongside hot dumplings for dipping.