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Homemade dumplings advice

I want to make shrimp-scallop dumplings for the first time. How do these ingredients sound?

Shrimp, scallops, ginger, garlic, scallion, Thai chili, soy sauce, sesame oil, Shaoxing wine, sugar, touch of oyster sauce, salt+pepper.

Will shrimp and scallops go well in a dumpling or crowd each other's intricate flavors?
Should I stick with Shaoxing wine or use sake instead?
Is oyster sauce overpowering here? Omit?
Sugar or no sugar?
Add napa cabbage? Grated carrot? Garden peas?
Any other tips?

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  1. I suspect that you'll pretty much lose the effect of the scallops when you combine them with shrimp plus a number of strong seasonings.

    I might be inclined to swap the fresh scallops for dried (which have a very different texture), and skip the oyster sauce.

    1. I actually like to use inexpensive frozen bay scallops as a binder. I'd throw them into a processor, then fold in the rest (have the shrimp cooked and chopped). Dollop the mixture onto your wrapper and fold. The scallop will firm up as it cooks. I've used them as the base in crab and shrimp cakes before. I usually use some noodles or tofu or sauteed cabbage in my noodles, but with this version, I'd almost keep it plain.

      1. Shrimp, scallops, ginger, garlic, scallion, Thai chili, soy sauce, sesame oil, Shaoxing wine, sugar, touch of oyster sauce, salt+pepper.
        ______________________________-

        Uh, no. Please don't do that. You'll hate yourself in the morning.

        Go simple. Shrimp and scallops and napa cabbage (or chinese chives as an alternative) are fine as a filling combo. But go easy on the seasonings. Some diced ginger, scallions, soy sauce, Shaoxing wing, and s&p to taste is more than enough.

        Things like Thai chili and oyster sauce and sugar and garlic and everything else will throw your tastebuds into overdrive.

        One last tip. Make your own skins. Store bought ones, for lack of a better word, suck.

        2 Replies
        1. re: ipsedixit

          Agree with everything you said. Especially making your own 'skns.' I'd never go to the effort otherwise.

          1. re: bobcam90

            I third that. Once you make your own wrappers it's impossible to go back. I just use the same boiling water dough I use for cong you bing. Youtube videos are awesome for learning how.

        2. I think all the seasonings you suggested sound delicious for a sauce -- why not just make that ingredient list into a dipping sauce and leave the dumplings themselves on the simpler side -shrimp/scallop/scallions/ginger/salt seems like enough for the inside of the dumpling.

          2 Replies
            1. re: Adrienne

              Love that idea. I too like my dumplings more simple, then everyone can customize their dipping sauce a little to their own taste. I always do a base sauce, with little condiment bowls with extra chopped ginger, garlic, chiles, etc.

            2. No Sugar

              Yes to peas, edamames, mushrooms, scallions, garlic chives and ginger. Personally, i do not find the addition of Napa cabbage inside small dumplings to beneficial to taste or presentation. I find the addition of bamboo shoots or water chestnuts to boost texture.

              Napa Cabbage, Watercress and PeaShoot Tips make nice garnishes ......underneath or on the side.

              When I make Pork dumplings, I like to add in silken tofu.....it makes them softer and lighter. . Maybe you can try that in your filling.......or use Soft, Firm or Deep Fried Tofu as a platform. You can either place dollops on top of the tofu or stuff them.

              Make different skins shapes and textures.....rice and egg noodle skin, ........closed crescents and open shumai....chopped pieces and a mousse,

              http://www.foodandwine.com/recipes/as...

              1 Reply
              1. re: fourunder

                See, I;m just the opposite and made a big batch last weekend. I do add sugar. Enuff to balance the flovors but certainly not enuff to get things too sweet.

                If me, I;d do chili garlic paste, dash of soy sauce, sesame oil, Shaoxing wine, sugar, grated fresh ginger , green onions , dash red chili flake, minced water chestnuts, salt+pepper.
                I like to add silken tofu like fourunder if I;m making a large batch.
                If doing the shrimp scallop combo, I;d grind the shrimp in a food processor like a normal pork/shrimp combo, but dice the scallop small and not mince it so you get small chunks or else the flavor often gets lost in the overpowering shrimp taste.

                Then add whatever your veggie of choice in if you feel the need to have one at all.

                Egg or egg yolk to bind and a pinch of corn starch to keep things dry there ya go.

              2. If this is the first time you're making dumplings, I think you should go ahead and use the premade skins. Then once you get the filling like you want and get comfortable with the filling and folding technique you can move on to making the skins--they are somewhat time consuming.

                1 Reply
                1. re: escondido123

                  Speaking of time consuming... actually a great tip is to make everything ahead. The filling will keep in the fridge for 2-4 days and the flavors meld and get more delicious. I make the dough a day ahead and stick it in the fridge.

                  Even with homemade wrappers it's a very quick operation then, but I think you've got a great idea there for using storebought wrappers for the first go.