Prawn & Scallop Dumplings Recipe

Chill the prawns and scallops briefly so they're firm (about 10 minutes in fridge). Finely chop prawns and scallops into small 3–4 mm pieces, or pulse 3 short bursts in a food processor — do not purée; you want small, slightly chunky pieces for texture.

If using ground pork, chop or pulse it to a similar texture and combine with the chopped seafood in a bowl.

Add green onions, grated ginger, minced garlic to the seafood mixture. Stir to combine.

Add light soy sauce, sesame oil, Shaoxing wine, white pepper, a pinch of salt, cornstarch, and the egg white. Mix vigorously in one direction (or use a spatula with a folding motion) until mixture becomes slightly sticky and cohesive, about 1–2 minutes. This helps bind the filling so it holds together when cooked. Taste and adjust seasoning if needed (cook a small pinch in a pan to check seasoning if unsure).

Lightly dust your work surface with cornstarch to prevent sticking. Lay out one wonton wrapper and brush a thin ring of water around the outer edge using your fingertip or a small brush.

Place about 1 heaping tablespoon (roughly 18–20 g) of filling in the center of the wrapper. Adjust amount so you end up with five dumplings total — the provided quantities make 5 medium dumplings.

Fold the wrapper over the filling to form a half-moon and press the edges to seal, making sure no air pockets remain. You may pleat the edge or simply press firmly. Repeat with remaining wrappers and filling. Keep assembled dumplings covered with a damp cloth while working to prevent drying.

Pan-fry then steam (potsticker style)

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat. Place dumplings flat-side down in the pan, spaced apart. Cook until the bottoms are golden brown, about 2–3 minutes.

Carefully add 60 ml water (or stock) to the pan and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until filling is cooked through (internal temperature for seafood should reach 63°C / 145°F).

Remove the lid and continue cooking 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a serving plate.

Garnish with cilantro leaves and a sprinkle of toasted sesame seeds if desired. Serve hot with the dipping sauce on the side.

Mix light soy sauce, black vinegar, chili oil, and chopped green onion in a small dish. Taste and adjust ratio to preference. Serve alongside the hot dumplings.