Steamed Scallop and Chive Dumplings

No Chinese New Year celebration would be complete without dumplings — a token of good luck. These scallop and chive dumplings graced our dinner table. Sweet scallop meat, garlic chives and fragrant ginger encased in a golden wrapper. I was beginning to feel pretty darn lucky already!

Wishing you a year filled with good fortune, good luck and, of course, good eats!

Scallop and Chive Dumplings
Dumpling filling:
1 lb of bay scallops (no need to dish out the extra dough for the large ones since we'll be mincing them)
1/2 cup of garlic chives, diced finely
1 carrot, diced finely
1 tsp ginger root, minced
1 tsp sesame oil
1 tsp corn starch
1 tsp sugar (Asian cooking often uses a little sugar to balance the saltiness of the dish)
Soy sauce and white pepper to taste

3 dozen round dumpling wrappers, store bought or homemade

Pulse your filling ingredients in your food processor until incorporated. You want small chunks, not baby food. That's it. How easy is that. This filling can also be used to stuff mushrooms or simply pan fried to make scallop cakes.

The assembly: Have a little bowl of water near by. This will be your glue for your dumplings. In one hand, hold the dumpling wrapper. Use the other hand to spoon in about 1 tablespoon of filling. Using the same hand, dip one finger into the water. Wet the outer edge of one half of the wrapper. Now fold it into a semi-circle. Now I make about 3 or 4 pleats, depending on the amount of filling. I pleat both sides of the wrapper.
Place finished dumplings on a sheet lined with parchment paper. Once you're ready, the dumplings can be steamed, fried or even both for pot stickers. In the above picture, I steamed mine for about 10 minutes in a bamboo steamer lined with napa cabbage leaves.


  • Strawberry

    13 Feb 2008 11:02 pm

    [this is good] Of course, with the risk of sounding stupid… what are scallops, exactly?

  • NOOS

    14 Feb 2008 03:02 am

    [this is good] OMG I love dumplings! looks really yummy!

  • Selera

    14 Feb 2008 06:02 am

    I preferred steam dumpling as compared to the deep fried. You can have it with soup and its so simple and nutritious. Yummmieeeeeeee!!

  • Food Rockz Man

    14 Feb 2008 08:02 am

    I love the action photo.  I haven’t yet done any food action shots, but I need to start.  Did you have an assistant or did you use your shutter release timer?

  • MegMeg

    14 Feb 2008 10:02 am

    [this is good] These look fantastic! When you have a minute, can you give me a little more information on how you assembled and cooked them? Thank you! :)

  • Ninja Chick

    14 Feb 2008 10:02 am

    [this is good] Oh wow, my mouth is watering. I love making dumplings. When you have the time, would love to get the recipe. I’d love to make some of them myself. My family would love them.

  • hp

    14 Feb 2008 06:02 pm

    [this is good] These look great!

  • Purplesque

    15 Feb 2008 04:02 pm

    [this is good] Delicious- looking dumplings.

    Wishing you a wonderful new year.

  • julie

    16 Feb 2008 05:02 pm

    Hi Foodrockzman… Lucky for me, I usually have taste testers standing by to lend an extra hand. I love process shots and can’t wait to see yours. :)

  • Food Rockz Man

    18 Feb 2008 07:02 am

    I was flying solo yesterday, but did a photo study of food in action . . . using my remote shutter release.  Thanks for the inspiration.  I’ll definitely be doing more action shots in the near future.

  • emily

    18 Feb 2008 06:02 pm

    yummm….gung hay fat choy jules! your food blog continues to amaze me!


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