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Chinese-style steamed seafood and dumplings with black bean and ginger dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the prawn shumai

  • 200g/7oz raw prawns, 100g/3½oz minced and 100g/3½oz chopped
  • 1 tsp pork lard
  • 1 tsp finely chopped fresh root ginger
  • 3 garlic cloves, finely chopped
  • ¼ tsp white pepper
  • 1–2 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp caster sugar
  • 6 wonton wrappers
  • 1 bunch fresh chives, snipped
  • 2 tbsp chopped fresh coriander, to garnish

For the seafood

  • ½ Chinese lettuce, cut into chunks
  • handful dried wood-ear mushrooms, rehydrated and cut in half
  • 2 medium squid, cleaned and cut into pieces and scored
  • 2 scallops, cut in half
  • 150g/5½oz clams, scrubbed and debearded
  • 2 sole fillets, skin removed, rolled up and secured with a cocktail stick

For the dressing

  • 1 tbsp finely chopped fresh root ginger
  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp Chinese black vinegar
  • 4 tbsp dried fermented black beans, rehydrated and drained
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 2 spring onions, finely chopped

Method

  1. To make the shumai, mix all the dumpling ingredients together, except the wrappers and chives, in a large bowl.

  2. Spoon a tablespoon of the dumpling mixture into each wonton wrapper. Using the tip of your finger, wet the edges of the wrapper with cold water. Gather the sides of the wrapper up in a concertina way, leaving the top exposed. Set aside and fold all of the wontons in the same way. Press the top into the chives and set aside.

  3. To make the seafood, place a plate in a bamboo steamer and cover the plate with the cabbage and mushrooms. Top with the dumplings and clams and steam for 2 minutes. Add the remaining seafood, and steam for a further 5–6 minutes. Discard any clams that remain closed.

  4. Meanwhile, to make the dressing, mix all of the ingredients in a saucepan and loosen with 50–100ml/2fl oz–3½fl oz water to the desired consistency. Warm the dressing over a low heat.

  5. Spoon the black bean dressing over the steamed seafood and dumplings. Garnish with the coriander and serve.

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