Scallop Meat Dumplings
These dumplings feature a savory seafood filling made with fresh scallop meat, egg, wood ear mushrooms, and Chinese chives.
Story
Boiled until plump and tender, these dumplings offer a delicious balance of textures seafood flavors. They are best enjoyed hot, serving as a comforting and aromatic dish for everyday meals.
Ingredients
Scallop meat
150g
Egg
1 piece
Wood ear mushrooms
50g
Chinese chives
200g
Cooking oil
30g
Sesame oil
5g
Chicken essence
3g
Salt
5g
Instructions
1
Step 1
Remove the old leaves and roots from the Chinese chives, wash and let dry, then cut into fine segments; chop the soaked wood ear mushrooms; scramble the eggs in a pan until cooked, then crumble them; wash the scallop meat and cut into small cubes.
2
Step 2
Add all seasonings to the filling bowl, mix well, and adjust the seasoning.
3
Step 3
Knead the dough repeatedly twice, pinch into small portions, roll out the wrappers, wrap the dumplings, then place them in a pot of boiling water and cook for two or three minutes until the dumplings puff up; turn off the heat, let them sit briefly to finish cooking, then remove and plate.
