Recipe detail

Name: Scallop and shrimp shumai dumplings
Yield: 8
Cuisine: Chinese
Ingredients: 250.0000 g fresh scallop meat, cleaned; 250.0000 g shrimps, peeled and cleaned; 12.0000 tPcs cabbage leaves, cleaned; 12.0000 tPcs scallions, finely chopped; 20.0000 tPcs coriander leaves, finely chpped; 15.0000 ml soy sauce; 3.0000 tPcs garlic cloves, finely chopped; 10.0000 ml rice vinegar; 5.0000 g corn starch; 1.0000 tPcs ginger root, peeled and finely chopped; 15.0000 ml sesame oil; 5.0000 g white sugar; 2.0000 g black pepper, ground; 1.0000 tPcs egg white; 60.0000 tPcs wonton wrappers, cut in 8cm rounds; 1.0000 g soy dipping sauce; 4.0000 tPcs

Fish Scallop and shrimp shumai dumplings

26. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Chinese

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Program steps

Preheating:
99 °C

To view the entire table, move the table to the right.

Steaming

Termination by time

00:05 hh:mm

90 °C

80 %

Ingredients - number of portions - 8

Name	Value	Unit
scallop	250	g
shrimps, peeled and cleaned	250	g
cabbage leaf, cleaned	12	pcs
cabbage leaves, cleaned	12	pcs
Coriander leaves, finely chopped	20	pcs
soy dipping sauce	15	ml
garlic cloves, finely chopped	3	pcs
rice vinegar	10	ml
cornstarch	5	g
ginger root, peeled and finely chopped	1	pcs
sesame oil	15	ml
caster sugar	5	g
freshly ground black pepper, ground	2	g
egg whites	1	pcs
wonton wrappers	60	pcs
soy dipping sauce	1	g
parsley	4	pcs

Nutrition and allergens

Allergens:
Minerals: Ca, CA, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	51.9 kJ
Carbohydrate	1.9 g
Fat	0.3 g
Protein	9.7 g
Water	0 g

Directions

1. Blend the peeled and cleaned shrimp and scallops and transfer into a bowl with the cabbage strips, scallions, coriander, soy sauce, garlic rice vinegar, corn starch, ginger, sesame oil, sugar, pepper and egg white.
2. Dust more corn starch on a dish or tray.
3. Stuff each of your wrappers, cut in 8cm rounds with a spoon of shrimp filling, brushing the borders with a bit of water.
4. Fold the wrapper up around the filling and crimp to make the shape of a pouch and place in the dish.
5. Set the oven on steam at 90°C.
6. Line a perforated ovenproof dish with cabbage leaves and the dumplings on top of them
7. Steam for 5 minutes.
8. Serve with dipping sauce.

Recommended accessories

GN container Stainless steel perforated