Seafood and Chive Dumplings

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 servings
Share This Recipe

Ingredients

6 ounces fresh skinless striped bass or other firm white fish, finely chopped

6 ounces shelled and deveined shrimp, finely chopped

1 tablespoon cornstarch

1 tablespoon peeled and grated fresh ginger

1 tablespoon Shaoshing rice wine or dry sherry

1 tablespoon light soy sauce

1 teaspoon toasted sesame oil

Pinch minced seeded red chile, optional

Pinch sea salt

Pinch ground white pepper

6 Chinese chives or flowering garlic chives or 3 scallions, finely sliced

4 dried Chinese (shiitake) mushrooms, soaked in hot water and finely diced

36 square wonton wrappers

2 large carrots, thinly sliced on a sharp bias

Dipping Sauce:

1 tablespoon chopped fresh cilantro leaves

3 tablespoons toasted sesame oil

3 tablespoons light soy sauce

3 tablespoons rice vinegar

1 small red chile, stemmed, seeded and very finely diced

Directions

  1. Mix the bass, shrimp, cornstarch, ginger, Shaoshing, soy sauce, sesame oil, red chile, salt, white pepper, chives and mushrooms in a medium bowl until well combined. 
  2. Working in batches, lay out 8 of the wonton wrappers on a work surface and place a teaspoonful of the seafood filling into the center of each. Rub the outer edges of the wrapper with water using your finger and then place the wonton into your hand. Fold the wrapper into a triangle, pressing the edges together to seal in the filling, and then create 6 to 8 pleats along the sealed edges using your thumb and index fingers, pinching well to adhere. Repeat with the remaining filling and wrappers. Lay the carrot slices in a bamboo steamer and place a dumpling on top of each. 
  3. Fill a wok or large skillet with 1 inch water and bring to a simmer over medium-high heat. Place the lid on the bamboo steamer and lower it into the wok. Steam the dumplings until the fish is cooked through and the dumpling wrappers are translucent, 5 to 7 minutes. 
  4. For the dipping sauce: Whisk together the cilantro, sesame oil, soy sauce, vinegar and chiles in a small bowl until combined. 
  5. Serve the dumplings warm with the dipping sauce on the side.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.