Scallop & Spinach Dumplings

Scallop and Spinach Dumplings

You won’t believe how easy it is to make these gorgeous steamed scallop and spinach dumplings!


200 g cleaned scallops, finely chopped

100 g baby spinach, blanched, chopped,

1 green onion, finely chopped

2 tsps light soy sauce

½ tsp sesame oil

30 gow gee wrappers

Chinkiang vinegar, chilli sauce, to serve


1In a medium bowl, combine scallops,spinach, onion, sauce and sesame oil.

2Hold a wrapper and place 1 tsp mixture in the centre. Brush edges with a little water. Pinch edges together in centre; press to seal. Arrange dumplings in a single layer on baking paper.

3Place baking paper with dumplings in steamer over a wok of simmering water, avoiding base of steamer. Steam dumplings, in two batches, 8 to 10 mins each, until filling is cooked.

4Serve hot dumplings with combined vinegar and chilli sauce for dipping.