Prawn and scallop moneybag dumplings from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

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Notes about this recipe

  • Ro_ on November 01, 2020

    I didn't have water chestnuts, so chopped up some beansprouts instead and used those. I also didn't use chives to "tie" up the dumplings, they stuck together fine without them. The interesting thing about these was that they don't actually have any chinese seasonings in them, so the prawn and scallop come through unadulterated, which is perfect for seafood lovers but perhaps not exactly the taste you might expect from such a dumpling. I liked the guidance on making them in advance and then just steaming at the last minute: that's what I did and it was very handy.

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