Recipe detail

Fish Scallop and shrimp shumai dumplings

26.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Chinese

Program steps

  • Preheating:
  • 99 °C

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time icon Termination by time
time icon 00:05 hh:mm
probe icon 90 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
fresh scallop meat, cleaned 250 g
shrimps, peeled and cleaned 250 g
cabbage leaves, cleaned 12 pcs
scallions, finely chopped 4 pcs
coriander leaves, finely chpped 1 g
soy sauce 15 ml
garlic cloves, finely chopped 3 pcs
rice vinegar 10 ml
corn starch 5 g
ginger root, peeled and finely chopped 1 pcs
sesame oil 15 ml
white sugar 5 g
black pepper, ground 2 g
egg white 1 pcs
wonton wrappers, cut in 8cm rounds 60 pcs
soy dipping sauce 1 g


1. Blend the shrimp and scallops and transfer into a bowl with the cabbage strips, scallions, coriander, soy sauce, garlic rice vinegar, corn starch, ginger, sesame oil, sugar, pepper and egg white 2. Dust more corn starch on a dish or tray 3. Stuff each of your wrappers with a spoon of shrimp filling, brushing the borders with a bit of water 4. Fold the wrapper up around the filling and crimp to make the shape of a pouch and place in the dish 5. Set the oven on steam at 90°C 6. Line a perforated ovenproof dish with cabbage leaves and the dumplings on top of them 7. Steam for 5 minutes 8. Serve with dipping sauce

Recommended accessories

GN container Stainless steel perforated