Tuesday, October 19, 2021

Delectable ‘Tri-colored Umami’ Seafood Dumplings.

These Tri-colored Seafood Dumplings are a perfect comfort and umami food for those cold, somewhat dreary winter days. Not only will your five senses be enticed, but your eyes will also feast on an array of colors, shapes, and artful presentation.

Here the selected ingredients are always fresh and nutritious. The clever way of using fresh ingredients to extract their natural colors (no artificial colors needed here!) adds to the art of cooking mindfully and creatively for your family and special guests.

Ingredients to make the filling for seafood dumplings. (Image: Jenny Low via Nspirement)

Details

Servings

3 servings

Prep time

1 ½ hours

Cooking time

½ hour

Ingredients for filling

  • Shrimp, cut into small pieces — 1 lb (500 g)

  • Squid, cut into small pieces — 5 ounces (150 g)

  • Fish meat, cut into small pieces — 5 ounces (150 g)

  • Ginger juice — 1 tbsp

  • Cooking wine — 1 tbsp

  • Sesame oil — 1 tbsp

  • Salt — 1 tsp

  • Pepper — 1 pinch 

  • Spring onion — 1/4 cup

  • Coriander — 1/4 cup

Mix the ingredients for the filling and let them marinate for 1 hour. (Image: Jenny Low via Nspirement)

Place all the above ingredients into a bowl. Mix together and marinate for 1 hour.

Dough Preparation

carrot dough

  • Carrot juice — 1/4 cup (75 g), either extract from carrot OR cut 3 carrots into small pieces and blend with 4 tbsp (65 g) of water. Then use a sieve to get 1/4 cup (75 g) of carrot juice.

  • Plain flour 3/4 cup (100 g), add in a pinch of salt.

Carrot juice and pandan juice. (Image: Jenny Low via Nspirement)

Directions

  • Heat carrot juice in a microwave for 45 seconds, then take out.
  • Add juice into flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning, it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
  • Put aside and cover with a bowl to rest for about half an hour.
Put the dough aside and cover with a bowl so it can rest. (Image: Jenny Low via Nspirement)

pandan dough

  • Pandan juice  — 1/4 cup (75 g), cut 6 pandan leaves into small pieces and blend with 1/4 cup (75 g) of water to collect 1/4 cup (75 g) of pandan juice.

  • Plain flour — 3/4 cup (100g), add in a pinch of salt.

Directions

  • Heat pandan juice in a microwave for 45 seconds, then take out.
  • Add juice into flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
  • Put aside and cover with a bowl to rest for about half an hour.

plain dough

  • Water – 1/4 cup (75 g)

  • Plain flour – 3/4 cup (100 g), add a pinch of salt.

Three types of dough for seafood dumplings. (Image: Jenny Low via Nspirement)

Directions

  • Heat water in a microwave for 45 seconds, then take out.
  • Add water to flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
  • Put aside and cover with a bowl to rest for about half an hour.

Directions for making dumplings

  • Put dough on a board sprinkled with flour. Use your hand to flatten, then use a rolling pin to roll into 1/8 inch (3 mm) thick sheet.
  • Cut with a round cutter and sprinkle flour on it so dumpling skin does not stick together.
  • Place the filling into the middle of the dumpling skins.
  • Seal the center first then start to pleat from both sides.
  • Steam for 10 minutes and they are ready to serve.
Roll out the dough to about 1/8 inch. (Image: Jenny Low via Nspirement)

Chili Sauce

Ingredients

  • Korean crushed chili — 3 tbsp

  • Garlic (chopped) — 2 tbsp

  • Spring onion (cut into small pieces ) — 1 stalk

  • Soy sauce — 1 tbsp

  • Oil — 1/4  cup

  • Salt — 1 pinch

Directions

  • Put chili into a bowl followed by chopped garlic and spring onion.
  • Heat up oil in a saucepan. When oil is nearly boiling, pour over the ingredients in the bowl.
  • Stir in soy sauce and salt.

Soy Vinegar Sauce

Ingredients

  • Soy sauce — 2 tbsp

  • Black vinegar — 3 tbsp

  • Sugar — 1 tbsp

  • Sesame oil — 1 tbsp

Directions

  • Simply mix all ingredients together and stir well.
  • Serve with prepared dumplings.

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Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.
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