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Shrimp & Scallop Steamed Dumplings

At the time we thought was a slow-down on travel restrictions during the great pandemic of 2020, we started packing our bags for a work-trip to Europe and the Mideast. That was all tossed when the U.K. Prime Minister said it was time to “cancel Christmas,” so the trip was off and so were our dinners scheduled at some of our favorite spots, including the amazing Asian restaurant in London, Hakkasan. This modern take on Chinese food has been our go-to for more than a decade and we decided that if we could not get there, we would make some of our favorite menu items here at LPB, or at least the ones we had the ability to make. Seafood steamed dumplings was our first venture.

All the ingredients for this dish are at your local supermarket, except for the dumpling wrappers which you can easily make with flour and water…or buy on-line or hunt down a local Asian specialty store in your area.


  • Wrappers:
  • 3 cups all purpose flour
  • 1 cup boiling water
  • 3-5 tablespoons of ice cold water
  • or…you can buy pre-made
  • Filling:
  • 1/2 pound peeled and deveined shrimp, rough chopped
  • 1/2 pound fresh scallops, rough chopped
  • 1 tablespoon minced garlic
  • 1 large shallot, finely chopped
  • 3/4 tablespoon ginger paste
  • 3/4 tablespoon lemongrass paste
  • 3 tablespoon minced carrot
  • 1 red hot chilli pepper, stem removed, seeded and finely chopped
  • 3 scallions, finely chopped
  • 2 tablespoons either mushroom or regular soy sauce (mushroom has a more rich flavor but you will likely have to order on-line or go to an Asian special market)
  • 2 tablespoons cilantro, finally chopped
  • 1 cup Napa cabbage, finely chopped
  • Dipping Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 splash chili oil or srirachaΒ 
  • 3 of 4 thin slices of a red hot chili pepper
  • 1 teaspoon of chives, freshly chopped
  • For the wrappers: Put the flour in the bowl of your mixer fitted with the dough hook, turn on medium and add the cup of boiling water. Add the first three tablespoons of the cold water and if the dough does not form in a few minutes, add another and repeat, but give it time. Once the dough is formed, knead it in the mixer for five minutes. Cut the dough in half and roll into two one-inch tubes, cover until you need them. Let rest for 30 minutes.
  • To make the stuffing, mix all the ingredients into a food processor fitted with a medal blade and pulse just a few times to mix all of the ingredients together, just to blend not puree…you want to see all the individual ingredients, albeit small bits.
  • Whisk all of the ingredients of the dipping sauce together then set aside.
  • You can either bring water to a boil then lower to a simmer and cook the dumplings for seven minutes, then drain….or make the investment in a double bamboo steamer, lined with cabbage leaves or specialty paper made specifically for bamboo steamers. If you use the papers then place in bottom of steamer and rub with olive oil or chilli oil. Place the dumplings one Ince apart, fill, stack, cover and place in a pan of boiling water, making sure the water is not high enough to have direct contact with the dumplings. Cook for 5-7 , minutes until translucent.
  • Place the dumplings on a serving trey and sprinkle chipped chives, chili oil then serve.

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