Quick, crispy seafood dumplings from chef Jenny

Recipe from chef Jenny

Quick, Crispy Seafood Dumplings

Makes about 30 dumplings:
Authentic Asian dumplings are a treat, but they’re also quite labor-intensive. This quick version utilizes crispy phyllo cups (that require no baking) and incorporates all the classic dumpling flavors. All ingredients (except fresh seafood) can be found in the ethnic aisle of most grocery stores.

2 tablespoons grated fresh ginger root
2 tablespoons fresh minced or grated garlic 
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
2 tablespoon sherry
6 ounces raw shrimp, chopped
6 ounces raw mild whitefish or sea scallops, chopped
¼ teaspoon salt
2 tablespoons Mirin (sweet rice wine)
1 tablespoon soy sauce
¼ teaspoon Chinese 5 Spice (optional)
2 tablespoons hoisin sauce
½ can cubed water chestnuts, drained 
1 bunch green onions, chopped
1 ripe avocado, cubed
2 packets Athens brand phyllo cups (30 cups)
 
Sauté ginger and garlic in vegetable and sesame oils over medium-high heat, until fragrant (about 2 minutes. Pour in sherry and scrape up the brown bits on the bottom of the pan.

Add in shrimp and fish (or scallops), season with salt and cook for one minute, then add in Mirin, soy sauce, Chinese 5 spice and hoisin sauce, stir to incorporate everything, cover and turn heat down to medium or medium-low.

Cook 3 minutes, remove cover, stir and continue cooking uncovered until shrimp are just plump. If pan gets dry, add in a few tablespoons of water. Cook until most of the liquid is evaporated.

Stir in water chestnuts and green onions, transfer everything to a large bowl and refrigerate for just a few minutes to cool slightly.

When ready to serve, scoop about 1 teaspoon of seafood mixture into phyllo cups and top with avocado cubes.

Want more Chef Jenny? Check out her Consumed podcast -- it is a is plateful of colorful conversations with a lively side of food factoids.

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