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

20 minutes total

Storage notes

keeps in the refrigerator for up to 1 hour

Difficulty

easy

Yield

270 g (servings 18 )

Ingredients

Weight

Volume

Procedure

Prawn (shrimp), raw, uncooked, peeled and deveined, very finely chopped

120 g

¼ lb

Scallop, very finely chopped

60 g

6 small

Tapioca starch

4.5 g

½ tsp

Snow peas, finely chopped

50 g

2–3 pods

Birds-eye chili, deseeded, finely chopped

4 g

1 regular

Chives, chopped into 0.1" / 3 mm lengths.

2 g

2 tsp

Ginger, minced

15 g

2 slices

Garlic clove, very finely chopped

3 g

1 clove

Coriander stems, very finely chopped

2 g

1 tsp

Coriander leaves, julienne

1.5 g

1 tbsp

Bamboo shoots, very finely chopped

15 g

1 tbsp

Water chestnuts, very finely chopped

15 g

1 tbsp

Kecap manis

5 g

1 tsp

Oyster sauce

6 g

1 tsp

Soy sauce

5 g

1 tsp

White pepper

0.5 g

¼ tsp

Salt

1.5 g

¼ tsp

Combine in a mixing bowl. Mix thoroughly but delicately.

Use 15g filling with 15g wrapper of Crystal dumpling dough per dumpling.

Food pairings

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

Nutrition

Serving size 15 g; calories 9.9 kcal, kilojoules 41.3 kJ, protein 1.3 g, carbohydrates 0.8 g, sugar 0.2 g, fat 0.1 g, saturated fat 0 g, unsaturated fat 0 g, trans fat 0 g, fiber 0.1 g, cholesterol 8.1 mg,

Type filling

Author bhsimon

Yield

Servings

Serving size 15 g

Serve	Per serve
Energy (kcal)	9.9
Energy (kJ)	41.3
Protein (g)	1.3
Fat (g)	0.1
Carbs (g)	0.8
Sugars (g)	0.2
Fiber (g)	0.1
Sodium (mg)	95.6
Cholesterol (mg)	8.1

Full details