Recipe detail

Fish Scallop and shrimp shumai dumplings

26. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Chinese

Program steps

  • Preheating:
  • 99 °C

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1
Steaming
time icon Termination by time
time icon 00:05 hh:mm
probe icon 90 °C
ventilator icon 80 %
ventilator icon 

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

GN container Stainless steel perforated