Recipe No 217 filling

Prawn and scallop dumpling filling

A lovely seafood har gow filling. This one is packed with flavour and has a great texture. These are very simple to make, although it does require a fair bit of meticulous chopping during preparation. You can leave out the chilli if you like; but we’ve deliberately created this recipe to have big flavour.
Time

Prep:

Total:

Difficulty
easy
Yield
18 serves • 270 g
Metric Imperial

Processes

  • Prawn (shrimp), raw, uncooked, peeled and deveined, very finely chopped
    120 g
  • Scallop, very finely chopped (6 small)
    60 g
  • Tapioca starch (½ tsp)
    4.5 g
  • Snow peas, finely chopped (2–3 pods)
    50 g
  • Birds-eye chili, deseeded, finely chopped (1 regular)
    4 g
  • Chives, chopped into 3 mm / ⅛" lengths.
    2 g
  • Ginger, minced (2 slices)
    15 g
  • Garlic clove, very finely chopped (1 clove)
    3 g
  • Coriander stems, very finely chopped (1 tsp)
    2 g
  • Coriander leaves, julienne (1 tbsp)
    1.5 g
  • Bamboo shoots, very finely chopped (1 tbsp)
    15 g
  • Water chestnuts, very finely chopped (1 tbsp)
    15 g
  • Kecap manis (1 tsp)
    5 g
  • Oyster sauce (1 tsp)
    6 g
  • Soy sauce (1 tsp)
    5 g
  • White pepper (¼ tsp)
    0.5 g
  • Salt (¼ tsp)
    1.5 g
  1. 01
    Combine in a mixing bowl. Mix thoroughly but delicately.
  2. 02
    Use 15 g / 0.53 oz filling with 15 g / 0.53 oz wrapper of Crystal dumpling dough per dumpling.

Storing

keeps in the refrigerator for up to 1 hour

Food pairings

Chili, soy and garlic dipping sauce, Chilli dipping sauce or Chinese dumpling dipping sauce. Har gow dough (Crystal dumpling dough).

Categorisation

Category
filling
Meal
component yum cha
Cuisine
chinese
Diet
pescatarian
Tags
dumpling filling har gow prawn scallop shrimp