Korean · Lunch
Steamed Fish Dumplings
Steamed dumplings filled with minced tilapia, garlic, scallion, and ginger, wrapped in thin dumpling skins and cooked over simmering water until translucent. Served with a soy, rice vinegar, and sesame oil dipping sauce, finished with scallion and toasted sesame seeds for a light, savoury Korean-style dim sum plate.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
330Calories
29.4gProtein
9.8gFat
31.2gCarbs
2.3gSugar
2.1gFiber
980mgSodium
78mgChol
1.9gSat Fat
580mgPotassium
85mgCalcium
2.4mgIron
1.8mcgVitamin B12
6.5mgVitamin C
pescatarian
low-calorie
low-cholesterol
herb-salt
low-calorie
Instructions
1
Prep
Pat tilapia dry, mince fine, combine with napa cabbage, scallion, garlic, ginger, sesame oil, soy sauce, cornstarch, salt, and white pepper until sticky.
2
Wrap
Place filling in dumpling wrapper center, moisten edges with water, pleat into pouch shapes, and repeat for all six wrappers.
3
Rest
Set filled dumplings on a floured tray at room temperature for ten minutes.
4
Steam
Line steamer basket with lettuce leaf, arrange dumplings in single layer, and steam over high heat for eight minutes until wrappers turn translucent.
5
Plate
Stir dipping sauce ingredients together, sprinkle with sesame seeds, transfer dumplings to plate, scatter with scallion, and serve with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tilapia fillet
- 1212 dumpling wrappers (round, thin, gyoza-style)
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp cornstarch
- a pinch of salt
- a pinch of white pepper
- 1/2 cup60g napa cabbage
- 2 tbsp2 tbsp soy sauce (for dipping sauce)
- 2 tsp2 tsp rice vinegar (for dipping sauce)
- 1 tsp1 tsp sesame oil (for dipping sauce)
- 1/2 tsp1/2 tsp toasted sesame seeds
- 22 lettuce leaf, for lining the steamer
