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Steamed Seafood Dumplings

A delicious Steamed Seafood Dumplings recipe for all you seafood lovers out there. These dumplings are succulent and perfect with just a simple dipping sauce, which consists of soy sauce, vinegar, and a bit of chili flakes. So, do try the recipe and have fun wrapping the dumplings.

Steamed Seafood Dumplings
(Printable Recipe)

150g Peeled Prawns, diced
150g Scallops, diced
100g Crabmeat, picked
2 Stalk Scallions, finely chopped
½ tsp Minced Ginger
1 tsp Soy Sauce
¼ tsp Sesame Oil
½ tsp Sugar
¼ Sea Salt
A few dashes White Pepper
½ of Egg White (about 2 Tbsp)
1 tsp Corn flour

1 Packet (about 50 pcs) Dumpling Wrappers

Dipping Sauce
4 Tbsp Soy Sauce
2 Tbsp Vinegar
1 Tbsp Sesame Oil
1 ½ tsp Chili Flakes


Prepare the filling by combining all the above ingredients and marinate for about 30 minutes.

Place 1 ½ tsp of the filling mixture in the center of wrapper. Brush or wet the edge of the wrapper with water. Fold up the wrapper in half and press both sides together to form a hat shape.

Steam the dumplings over high heat for about 8 to 10 minutes.

Serve the dumplings with the soy sauce mixture and some chopped scallions, if desired.


  1. those hat shaped dumplings look so good and juicy! vietnamese cuisine tends to have less wonton style dumplings, but more rice/tapoica flour dumplings such as banh bot loc.

  2. Looks beautiful, did you use wontonwrapping which wegetfrom the chinese stores inthe freezer section.

  3. Yum!I love the combination of the shrimp, scallops and crab. These look beautiful and delicious. How did you get them to look so perfect?

  4. Those are gorgeously wrapped dumplings. They sort of remind me of tortellinis. :)

  5. Angie,
    When you steamed the dumplings what lining did you use?

  6. @Ravenous Couple: I like your recipe for banh bot loc. Will try making it soon. Thanks for sharing the recipe.

    @Happy Cook: I used Gyoza/Dumpling wrappers for the recipe. They are available at T&T supermarket over here in Vancouver.

  7. That looks great! I keep meaning to make a bunch of dumplings and wontons so I can have them ready in the freezer for a quick meal.

  8. Hummmm...I love you know Ping Pong dim sum food at London/UK? They will open a restaurante here in São Paulo/'s very far from my city...but I will there to try this delicious...


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I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W