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Seafood Dumplings

Recipe by Chef Ten From Claringbold's Seafoods

  • 300g prawn meat
  • 100g WA scallops
  • 100g fresh calamari
  • 1/2 onion (finely chopped)
  • 1/4 cup mayonnaise
  • 1 tsp of salt
  • 2 tbsps potato starch
  • 1 packet of wonton skin
  • Japanese stock base (eg. noodle dipping sauce)


  1. Put prawns into a bowl.
  2. Add 2 tablespoons of potato starch and knead (cleaning the prawns).
  3. Wash under running water and dry well.
  4. Slice wonton skin finely.


  1. Put calamari and scallops into a food processor and mix into a paste.
  2. Add prawns into the food processor and mix coarsely.
  3. Put seafood paste into a bowl and add salt and mayonnaise.
  4. Mix well until everything sticks together.
  5. Make a seafood paste into a ball shape and toss in wonton skins, making sure they stick to the seafood paste.
  6. Place dumplings into a steamer and steam for about 10 mins, or deep-fry at 170℃ until the skin becomes golden brown.
  7. Alternatively, you can use a microwave. Put some vegetable leaves (eg. cabbage or lettuce) on a deep plate and add some water. Place dumplings on the leaves and cover with cling wrap. Cook for 2-2.5 min depending on the power of your microwave.
  8. Serve with Japanese stock base.

Makes 4-5 serves.

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