Scallop Dumplings In Asian Broth Recipe

Name: Scallop Dumplings In Asian Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DUMPLINGS:; 1 large egg white; 1 tablespoon soy sauce; 1 scallion, coarsely chopped; 2 teaspoons minced fresh ginger; 2 teaspoons vegetable oil; 1 1/2 teaspoons Asian sesame oil; 1 teaspoon cornstarch; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 1 pound sea scallops, halved; BROTH:; 4 1/2 cups canned low-sodium chicken broth; Four 3-inch-long strips of lemon zest; 3 large garlic cloves, smashed; 2 teaspoons soy sauce; 2 teaspoons minced fresh ginger; Salt and freshly ground pepper; 16 snow peas, julienned; 3 cups thinly sliced Savoy cabbage; Cilantro sprigs, sliced scallions, Asian sesame oil and Asian hot sauce, for garnish

Servings: persons

DUMPLINGS:
1 large egg white
1 tablespoon soy sauce
1 scallion, coarsely chopped
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
1 1/2 teaspoons Asian sesame oil
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pound sea scallops, halved
BROTH:
4 1/2 cups canned low-sodium chicken broth
Four 3-inch-long strips of lemon zest
3 large garlic cloves, smashed
2 teaspoons soy sauce
2 teaspoons minced fresh ginger
Salt and freshly ground pepper
16 snow peas, julienned
3 cups thinly sliced Savoy cabbage
Cilantro sprigs, sliced scallions, Asian sesame oil and Asian hot sauce, for garnish

1
MAKE THE DUMPLINGS: In a food processor, blend the egg white with the soy sauce, scallion, ginger, vegetable oil, sesame oil, cornstarch, salt and pepper. Add all but 3 of the scallops and process to a coarse paste. Scrape the paste into a bowl. Cut the remaining scallops into 1/2-inch dice and fold them into the paste. Cover and refrigerate.
2
MAKE THE BROTH: In a large saucepan, combine the broth with the lemon zest, garlic, soy sauce, ginger and a pinch each of salt and pepper. Cover and simmer for 20 minutes. Remove from the heat and discard the lemon zest and garlic. Add the snow peas and cabbage and bring to a simmer.
3
Drop scant tablespoons of the scallop paste into the broth, then cover and simmer over low heat until the dumplings are just cooked through, about 2 minutes. Ladle into bowls, top with the garnishes and serve.
4
Notes: One Serving - Calories 218 kcal, Total Fat 2 gm, Saturated Fat 6 gm, Protein 27 gm, Carbohydrates 12 gm

968

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: DUMPLINGS:, 1 large egg white, 1 tablespoon soy sauce, 1 scallion, coarsely chopped, and more.

Yes, Scallop Dumplings In Asian Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Dumplings In Asian Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions