{Recipe} Ginger and Scallion Fish Dumpling + Dumpling Festival
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Question: what do you do when you have a pescatarian spouse who loves dumplings?
Answer: I make some killer vegetarian dumplings.
Question: what if your picky pescatarian spouse is no longer satisfied with the veggie dumplings?
Answer: I tailor make these original fish dumplings.
And in celebrating the first ever National Dumpling Day and upcoming NYC Dumpling Festival in less than 2 weeks, I am sharing this original recipe with all picky dumpling lovers out there.
What I like about this recipe, besides being 100% original, is the fact that this dumpling combines the classic Cantonese steamed fish with ginger and scallion flavor with a dumpling wrapper that mimics Northern style homemade dumpling. The result is this delightful chewy dough filled with delicious fish goodness.
The ingredients involved are fairly simple and you can choose any kind of fish fillet you prefer as long as it’s fresh. As for the wrappers, I used these Northern Style wrappers for the first time and I was surprised by the chewy texture you normally get only from homemade wrapper. Use them if you get hold of them.
Given it’s the first National Dumpling Day, I am adding a little twist to the dumplings by introducing a different wrapping method.
I call this wrapping method “Wonton Style” as the shape and technique resemble that of wontons. This method is fairly easy to handle and the shape looks quite unique in a good way, making a good addition to your dumpling collection along with the willow leaf style and simple folds. And if you can master this technique you can make wontons exactly the same way.
Now, if this is not enough dumpling for you, you might also want to join me at this year’s NYC Dumpling Festival where you will get to eat, watch, play everything dumpling. More details in a couple of paraphrase down.
On a more personal note, Yi Reservation is moving to a new home in the coming weeks and for those of you who’s been following my site long enough, this marks the 4th move since the birth of Yi Reservation.
I’ll sure miss this view from the roof of my building 🙁
But I really look forward to sharing more wonderful dishes from the new YR Headquarter 🙂
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NYC Dumpling Festival
As I eluded to earlier, the highly anticipated NYC Dumpling Festival 2015 will be held on Sat, 9/26 in Lower East Side, Manhattan. If you get excited about anything dumpling, you’ll not want to miss this annual dumpling ritual.
Think you can eat? Get ready for the 12th Annual Chef One Dumpling Eating Contest where competitive eaters and everyday Joes from across the country will open up their appetite as they attempt to consume a record number of dumplings in two minutes!
Just to give you a sense of level of competition here, last year’s winners David “Tiger Wings n Things” Brunelli and Molly Schuyler put away a whopping 75 and 89 respectively, of these dough goodness to secure the titles.
It doesn’t end there yet. The world famous competitive eater Takeru Kobayashi will be serving as one of the judges. Mr. Kobayashi will perform his own 30-second demo of Dumpling Eating to show audience and the contestants how it’s done!
If eating competition is too much for the fainted heart, you can instead celebrate this culinary experience by participating in plenty of other activities including dumpling tasting, a Giant Dumpling Cutting ceremony, a walking Dumpling Mama mascot, live cultural performances and much more.
One last thing, all proceeds will go to Food Bank For New York City so please come out have some fun and support the community!
Check out my social media or look out for twitter tag #dumplingfest2015 on the day of the festival as I’ll be covering the event live. If you do plan on attending the Dumpling Festival, please give me a shout out as I’d love to meet you in person 🙂
Cost: FREE admission, $20 tasting ticket for 4 dumpling tastings
When: 12-5pm
Where: Sara D. Roosevelt Park
More info: http://www.dumplingfestival.com/index.html
{Recipe} Ginger and Scallion Fish Dumpling
Yield: 30 dumplings
Prep Time: 60
Cook Time: 10
Total Time: 70
Ingredients:
- 1.5lb white fish filet (I used flounder in this recipe)
- 1pk dumpling wrappers or homemade wrappers
- 1/2cup corn kernel, cooked
- 2tbsp water
- 2tbsp corn starch
- 2tsp soy sauce
- 1tsp white pepper powder
- 1 egg
Ginger Scallion Infused Oil
- 2stalk scallions
- 3slice ginger
- 3tbsp cooking oil
- 2tsp kosher salt
- 1tsp sugar
Directions:
Heat up 3 tbsp. of cooking oil until smoky. Slowly pour the hot oil onto the chopped scallions and ginger while stirring with a spoon. Set aside.
Squeeze excess water from the fish filets. Cut the fish into tiny dices. Transfer to a mixing bowl and set aside.
Add corn, ginger scallion infused oil, egg, soy sauce, white pepper powder, corn starch.
slowly add water wile mixing with a spatula in one direction until all ingredients are incorporated and the fish mixture is smooth.
To assemble the dumplings, take a dumpling wrapper and lightly wet the edge with water.
Place 1 tbsp. of fish filling in the center of the wrapper.
Fold dumpling in half to completely enclose the filing. Press the edge with your fingers to ensure it's tightly sealed.
Wet one end of the dumpling with water.
Join the two ends of the dumplings to form a circle.
Does your dumpling look like this now? If so, just repeat the same steps to make more dumplings!
Disclosure: this post is published in partnership with Chef One NYC Dumpling Festival.
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This is a lovely recipe and very unique as there are not many fish dumpling recipes. I made this and it was a hit with my family including my fish-averse 7 year old! Definitely a keeper for our rotation. For the ginger-scallion oil, there is one reference to 3Tbsp of oil, and another reference to 3tsp of oil. I think it should be 3 tsp of oil. Thank you so much!
hi Reen, thanks for bringing that to my attention. The correct amount is actually 3tbsp. Just updated the recipe. Thanks again!
Beautifully made Tortellini.
Wontons are generally shaped as “moneybags”, much easier, but your folding skills are impressive.!
Recipe sounds delicious! Definitely going to give it a try.
Thanks. Agreed these are not the traditional type of wontons but they do taste good though 🙂
Oh my goodness! Amazing article dude! Thanks, However I am encountering issues
with your RSS. I don’t understand why I can’t join it. Is there
anybody having the same RSS problems? Anyone that knows the answer will you kindly respond?
Thanx!!
Gorgeous dumplings! The fish-corn filling sounds delicious!
Thanks Sabrina.
Can these dumplings be made and frozen? I’m wondering if they will freeze as well since I don’t always have time to make dumplings and cook them on the same day. Thanks!
Also, do you use frozen corn kernels or fresh?
Hi Jeanie, I’ve used both and both turned out fine so go ahead and use whichever you have handy.
Hi Jeanie, yes you can freeze the dumplings and cook and serve late. The key is to seal the dumpling really well to prevent freezer burn. Hope this helps.
I just wanted to say thank you for the recipe above. The dumplings I made were really yummy.
Hi Mari, thanks for the feedback. Glad that the dumplings turned out good. Thanks for visiting my site!
So glad I found this recipe. Having a Chinese New Year party with many small kids, and wentad a kid-friendly filling for them to eat and also make this sounds perfect and I’m reassured that the sweet potato idea can work. I’ll probably do cream cheese instead of goat cheese.
Hi Yi, Thank you for the answer. I follow you with pleasure . Keep going so well. Bye
Goodmorning Yi, do you know that tris kind of wrapping is very similar to the italian Tortellini ( pork , ham, parmesan cheese , Spices etc. Inside) ? It is more easy for us but hardly try to do my best for all the other asian way of wrapping. I kindly ask If I can do it the same with shrimps instead of fish fillet. Many thanks and appreciation.
Hi Anna, sorry for getting back to you late. Yes I agree that this dumpling looks just like Tortellini. And yes shrimp will work just as good. When I use shrimp, I just chop it by hand so you get the chunky pieces in the stuffing.
Wow those are perfectly made! look at how its wrapped. I bet they tasted awesome too
Yes the dumplings were really delicious!
Hi Yi. Many thanks for your helpful answer, so kind of you, now I feel more confortable . Have a very nice day.
Hi Yi. Good luck for your moving I hope will be the best for you. Please wich is the ratio flour – water for homemade dumpling dough? I use boiling water is it correct? Thanks so much. Many greetings and hope to ear soon from you.
Hi Anna, I apologize for not getting back to you earlier. I haven’t shared a recipe on the dumpling wrapper but it’s something I am working on. To answer your questions, there are several ways of making dumpling wrapper dough and hot water method is one of them. The flour to water ratio i use is roughly 2 to 1 but I usually make some minor adjustments depending on the weather. If you plan to add an egg (makes the dough more flexible) then make sure you reduce the liquid by roughly the weight of the egg. Hope this helps.
I would love to Go to a dumpling festival. But I would rather eat them. These look great!
es la forma mas agradable que haces de la cocina asiatica. Tu pagina es una de las mejores. tienes 10 de 10
gracias muchas gracias
YI that looks fantastic and I never had them come out great. With your techniques I think I know what I was doing wrong. Great timing as I will be making Kimchi next week and will be visiting Asian Grocery to pick up shrimp, chili paste, and now I will add wrappers to the list! I have always steamed dumplings as that is how they did in Old Shanghai seems much gentler and forgiving on the wrapper. Thanks once again!
Homemade kimchi is so good especially you use real seafood to ferment it. Have fun!
I do like steamed dumplings also but living in a small apt means I have to store away my bamboo steamers, making it inconvenient to steam stuff (call me lazy 🙂 Hope the dumplings and kimchi will turn out good!
These dumplings sound absolutely delicious. Have to try one of these days. Thanks.
Thank you Chase.
I can’t wait to make these they look so yummy! Do you know where I can get dumpling wrappers? My local grocery store doesn’t carry them. If you have a recipe I’d appreciate it. Also, can I use shrimp or crab/lobster instead of the fish? My husband hates fish with a passion but will eat shellfish like its his job! As always thank you and good luck in your new home!
Hi Gina, thanks for the question. Yes you can absolutely use crab or lobster meat in place of fish. The dumplings should taste event better with those ingredients! Please let me know how they turn out if you ever get to make them! Thanks.
Love the way you wrapped the dumplings! They look so perfect and cute! I’m totally craving for dumplings now. Gotta try these soon. By the way, good luck on the move.;)