Still with the aftertaste of the last day of Tet holiday with traditional dishes, housewives can transform them into scallop and fresh shrimp dumplings to relieve boredom for family meals.
The delicate combination of chewy crust, the mild sweetness of scallops and the crunchy crispness of fresh shrimp will help bring many novelties for members to enjoy together.
To make scallop and fresh shrimp dumplings, housewives need to prepare 50 shells of dumplings (round type), 300gr scallop shells, 300gr fresh tiger shrimp and 100gr minced pork (with a little fat to create cohesion).
Accessory ingredients and spices include 100g of jicama, 1 small piece of ginger, scallions, 1 chicken egg. Spices need to include oyster sauce, sesame oil, seasoning powder, white pepper, cornstarch and salt.
Seafood after purchase needs to be thoroughly pre-processed, shrimp peel, remove heads and black threads, wash thoroughly and then use paper towels to pat dry thoroughly. Scallop shells wash thoroughly, drain water. Pay attention to patting seafood dry before processing to help the cake filling retain its crispness and sweetness and not run out of water, making the cake crust mushy when steamed.
Next, chop shrimp and scallop seeds (should not grind until smooth to maintain crispness). Peel the jicama, chop into small pieces. Mix well with seafood, minced pork, jicama, chopped scallions and minced ginger.
Marinate the filling with 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of seasoning powder, 1 tablespoon of cornstarch, 1/2 teaspoon of ground pepper and egg whites. Use chopsticks or hands to blend evenly in a clockwise motion for about 5 minutes to make the filling flexible and stick together.
When wrapping the cake, take a sufficient amount of filling and place it in the middle of the dumpling shell. Use your fingers to dip a little water and apply it to the edge of the cake crust, then fold it in half, skillfully arrange the sticky rice in a semi-circular or gold bar shape. Note that you should tighten the edge of the cake so that the filling does not burst out when steamed.
Arrange the dumplings in a steamer lined with parchment paper or apply a thin layer of oil to prevent stickiness. Place the steamer on a pot of boiling water and steam at high heat for about 6-8 minutes. When you see the cake crust turn transparent and the shrimp filling turn pink, the cake is cooked.
Enjoying a plate of scallop dumplings and hot fresh shrimp with a chewy shell, sweet seafood filling, crispy and crunchy dipped with soy sauce mixed with ginger vinegar will be a perfect dish at the beginning of the new year. This dish not only effectively relieves boredom after Tet meals but also brings a cozy and joyful atmosphere to the whole family.
