Bay Scallop and Flounder Dumpling Soup

BAY SCALLOP & FLOUNDER DUMPLING SOUP 🥟

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Amabassador Program

Yields 30-34 dumplings
Time: 2hrs

DUMPLINGS
Dumpling wrapper
150gm bay scallops
1pc of flounder fillet
1 stalk of scallions
4pcs of dried shiitake (soaked in hot water)
Few pcs of bamboo shoots
1tbs low sodium soy sauce
1tbs rice wine/dry sherry or 1/4ts chicken bouillon powder
1tsp sesame oil
1tbs corn starch
1ts grated ginger
Salt & white pepper

BROTH (bring everything to boil and let all the flavors infuse, scoop all herbs out before serving)
1L chicken stock (I used homemade, but store bought is fine too)
1tbs light soy sauce
3 thin slices of ginger
3 stalks of scallions
Salt to taste
Chopped scallions for serving

Others (optional): veggie of choice, noodles, crispy garlic, pickled radish, chili crisp

Dumpling methods:
- mix soy sauce, rice wine, grated ginger, sesame oil and corn starch
- chop or grind other ingredients and pour them into sauce mix. Cover and let sit in the fridge for 1 hour
- lay out dumpling wrapper on damp paper or kitchen towel
- place a teaspoon of filling in the center of the wrapper
- dip your fingers into a bowl of water, rub outer edges
- fold into half and press the edges to seal in the filling, and then create a few pleats along the sealed edges
- in a pot, bring water to a boil and carefully place dumplings into boiling water. Let cook for a few minutes until cooked through and slightly translucent (Boil or steam dumplings, noodles and veggies in a separate pot, not in the broth)
- add cooked dumplings into a hot bowl of broth with noodles, veggie and scallions

Tips: having dumpling wrapper on damp surface prevents it from drying. It’s much easier to make dumplings with wet fingers.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

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RECIPE

INGREDIENTS

• 2 eggs, beaten

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1⁄2 cup flour

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon onion powder

• 1⁄4 teaspoon garlic powder

• 1⁄8 teaspoon paprika

• 1⁄8 teaspoon black pepper

• 4 large flounder fillets (1 1/2 to 2 lbs)

SAUCE

• 4 tablespoons butter

• 1⁄4 cup white wine

• 1⁄4 cup water

• 1⁄4 cup lemon juice

• 1⁄2 teaspoon parsley

• lemon slices and parsley (to garnish) (optional)

DIRECTIONS

In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.

Place the flour and all the seasonings in a plastic bag and shake to blend.

Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.

Save 1 tablespoon of the flour mixture for the sauce.

Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.

Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.

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