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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

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


Hold 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.


Place 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.


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

Bauer/Woman’s Day/ Photo: Brett Stevens
Text: Tatiana Gallon

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