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Steamed Seafood Dumplings Recipe
|Sea scallops||1 1⁄2 Ounce|
|Shelled and deveined shrimp||1 1⁄2 Ounce|
|Reduced sodium soy sauce||1 Teaspoon|
|Reduced sodium soy sauce||1 Teaspoon, divided|
|Garlic||1 Clove (5 gm)|
|Chopped garlic||1 Clove (5 gm)|
|Grated ginger root||1⁄2 Teaspoon, pared|
|Grated ginger root||1⁄2 Teaspoon|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄2 Cup (8 tbs), chopped|
|Wonton wrappers||10 (Use 3X3 Inch Squares)|
|Duck sauce||3 Tablespoon|
|Hot chinese mustard/Dijon style mustard||1 Tablespoon|
|Dijon style mustard/Hot chinese style mustard||1 Tablespoon|
Calories 242 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.14 g0.69%
Trans Fat 0 g
Cholesterol 65.3 mg
Sodium 801 mg33.4%
Total Carbohydrates 42 g13.9%
Dietary Fiber 1.4 g5.6%
Sugars 9.4 g
Protein 14 g27.7%
Vitamin A 1.8% Vitamin C 2.9%
Calcium 5.2% Iron 11.7%
*Based on a 2000 Calorie diet
1.In a food processor, add in shrimp, egg white, scallops, 1/2 teaspoon soya sauce, garlic, gingerroot and process for about 1 minute until they are chopped well.
2.Transfer into a mixing bowl and add in water chestnuts and mix well.
3.Take a 4-quart saucepan and set the vegetable steamer in it. Add in water such that it does not touch the bottom of steamer. 4.Keep steamer aside and bring water in covered saucepan to boil.
5.Arrange wonton skins on the work surface. Spoon each skin with seafood mixture.
6.Dampen the edges of wonton skin with water and fold edges over filling and press together to seal. Repeat same procedure for all wontons.
7.Place vegetable steamer in saucepan after spraying it with nonstick cooking spray.
8.Arrange the wontons in the steamer, cover the saucepan, and steam for about 10 minutes.
9.In a smalll serving bowl, mix together duck sauce, mustard and soya sauce. 10.Serve with hot dumplings.