Wonton wrappers are so versatile they are definitely a freezer staple in this household. Besides the near infinite number of fillings, there are also plenty of cute folding methods. From boiled, steamed, or fried, you will never run out of new combinations. These scallop dumplings are dressed in a refreshing lemon soy sauce perfect for summertime.
For these scallop dumplings I use large 10/20 sea scallops, but that was just because I had them on hand. To save money you can use smaller bay scallops as they are all getting chopped up anyways. If you want dumplings but don’t want seafood, try my fabulous pork wontons in chili crisp!
Scallop Dumplings Recipe
This scallop dumplings recipe only requires a few ingredients. Feel free to leave some out if it is something you don’t eat or enjoy. The filling is super simple and you can make it hours in advance!
20-25 Wonton Wrappers – I suggest getting them fresh from your local Asian grocery, but frozen will work well provided they have been handled properly.
250 grams Scallops – I used large sea scallops, but I actually suggest using Bay scallops as they are cheaper. They will all be chopped up anyway.
2 tbsp Green Onion – finely chopped
1 Lemon – supremed, see photo below
1/2 tsp White Pepper
2 tbsp Soy Sauce
1 tbsp Mirin
1 tsp Sesame Oil
Sesame Seeds – for garnish
How To Make Scallop Dumplings
Begin by mincing your scallops into small pieces. Mix together the scallop mince with the green onion and white pepper in a bowl.
Place a teaspoon more or less of the scallop mince into the center of the wonton wrapper. Wet the edges with your finger and fold them into a standard wonton pouch.
Let the dumplings sit on floured parchment paper while you make them all. The flour prevents them from sticking to the table and ripping when you go to pull them up.
Lemon Soy Sauce Dressing
In a bowl combine the soy sauce, mirin, and sesame oil. Supreme the lemon (cut out the wedges in between the pith and peel) and drop the wedges into the sauce. I suggest supreming the lemon directly over the bowl so the extra juice goes into the dressing.
Add some more chopped green onion if you like. I find it gives a great color pop and really elevates the final dish.
When you are ready to boil the dumpling just drop them gently into a pot of boiling water. Let cook for 2 minutes then remove and place directly in the serving bowl.
Spoon over some of the lemon soy sauce dressing and dig in. Enjoy your freshly made scallop dumplings in a delightful and refreshing sauce.
- 1 Pot to boil water
- 20-25 Wonton Wrappers I suggest getting them fresh from your local Asian grocery but frozen will work well provided they have been handled properly.
- 250 grams Scallops I used large sea scallops but I actually suggest using Bay scallops as they are cheaper. They will all be chopped up anyway.
- 2 tbsp Green Onion finely chopped
- 1 Lemon supremed, see photo below
- 1/2 tsp White Pepper
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tsp Sesame Oil
- Sesame Seeds for garnish
- Mince your scallops and green onions together and then mix in a bowl with the white pepper.
- Fill the dumpling wrappers with about a tsp of the scallop mince and fold into a standard wonton shape. Place on a floured piece of parchment paper while you do them all.
- Cook the dumplings in boiling water for 2 minutes. Remove with a slotted ladle and place directly into your serving bowl. Spoon over some of the sauce and garnish with sesame seeds.
Lemon Soy Sauce Dressing
- Add the soy sauce, mirin, and sesame oil to a bowl.
- Supreme the lemon directly over the bowl and let the pieces fall right into the mix. Add some more chopped green onion and lightly swirl to mix.
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