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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from the LA Times to fit my personal tastes. Delicious, light and healthy to boot, especially when steamed in a bamboo basket! Ingredients:
1/2 lb peeled and cleaned shrimp |
1/2 lb scallops |
3 cups napa cabbage, chopped |
1/3 cup chopped garlic |
1 tbsp grated fresh ginger |
1 tbsp rice wine vinegar |
2 tsp low-sodium soy sauce |
pinch black pepper |
1 tsp cornstarch |
32 round dumpling wrappers |
Directions:
1. In a food processor, grind the shrimp, scallops and cabbage almost into a paste.
2. Add the garlic, ginger, vinegar, soy sauce, pepper and cornstarch. Pulse to blend well.
3. Place 2 teaspoons of the filling in the center of each wrapper.
4. Brush the outer edges lightly with water to moisten, and fold the wrapper in half, pinching it together to enclose the filling. Repeat with the remaining dumplings.
5. Using a steamer of your choice (I like bamboo), and bring 1 to 2 inches of water to a simmer.
6. Place the dumplings on the rack about 1 inch apart from one another (the dumplings will need to be cooked in batches).
7. Place the steamer over the simmering water and cover.
8. Steam the dumplings 10 to 15 minutes.
9. Serve warm with a dipping sauce.
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