Jenny Yip brings you her traditional, healthy Chinese ginger and scallion fish dumpling recipe!
These fish dumplings are great in a clear seafood or chicken broth and pair well with simplistic flavors because the flounder fish is so delicate and sweet, coupled with ginger, scallions and corn. The corn adds sweetness and texture, while the ginger, scallions and white pepper adds a freshness and kick to the fish–boil up some bok choy or other Chinese green to go with, or add some noodles and they could make a great meal too!
These dumplings can be prepared and frozen for up to 3 months–just line them up on a sheet pan and freeze. Then, you can put all the frozen dumplings into a ziploc bag. When you are ready to eat, just pull your desired number of frozen dumplings out of the bag and boil them until they float, about 10 minutes.
If you’re not inclined to make your own dumplings, choose offerings that are steamed and boiled over those that are fried if you visit an Asian restaurant or order takeout. But making a classic Chinese dumpling isn’t as hard as you think! This recipe for shui jiao 水餃, or boiled dumplings, only requires a few simple ingredients.
Ingredients
- 1.5 pounds flounder fillets (swai or basa fillets also work)
- 1 pack green vegetable dumpling wrappers
- 3/4 cup sweet corn kernels (cooked)
- 3 tbsp water
- 2.5 tbsp corn starch
- 3 tsp light soy sauce
- 1.5 tsp white pepper powder
- 1 egg
- 1/2 tbsp sesame oil
- 2 tsp ground ginger powder
- 3 scallion stalks (minced finely)
DIPPING SAUCE
- 2 scallion stalks (minced finely)
- 2 tbsp ginger (grated finely)
- 3 tsp cooking oil
- 2 tsp soy sauce
- 2 tsp sugar
INSTRUCTIONS
Step 1
Chop up your fish fillets and scallions finely. In a large bowl, add fish, scallions, egg, soy sauce, white pepper powder, and corn starch and sesame oil. Slowly add water, and mix until smooth.
Step 2
Once the filling is done, get your dumplin wrappers out. Lightly wet the edge of your wrapper with water and place 1 tbsp of fish filling in the center of your wrapper. Then, you’ll want to fold the wrapper in half to enclose the filling. Press the edge with your fingers so that it’s sealed tightly.
Click here to see how you can fold dumplings in 5 different ways!
Step 3
Cook the dumplings by boiling them or steaming them, about 7 minutes. You’ll know it’s cooked if it’s floating in the water at the top and completely opaque (not translucent). The white meat of the fish will also be opaque and easy to fork apart.
Step 4
While the dumplings are cooking, make your dipping sauce! Cook the cooking oil until it’s hot and then add the grated ginger and scallion. If you like spicy, add in some sliced red chili peppers as well for that extra kick. Once fragrant, put the mixture into a bowl and add soy sauce and sugar, mix. Done!
*These dumplings can be prepared and frozen for up to 3 months–just line them up on a sheet pan and freeze. Then, you can put all the frozen dumplings into a large ziploc bag. When you are ready to eat, just pull your desired number of frozen dumplings out of the bag and boil them until they float, about 10 minutes.
