Hong Kong Style Steamed Fish Dumplings
Delicate and flavorful steamed fish dumplings, a lighter alternative to traditional meat-filled dumplings. The filling features tender white fish, often enhanced with ginger, scallions, and sometimes water chestnuts for a slight crunch. These dumplings are typically steamed until the wrappers are translucent and the filling is cooked through, offering a subtle yet satisfying taste of Cantonese seafood.
🧂 Ingredients
- 300 g, boneless and skinless Mild white fish fillets (e.g., cod, sole, tilapia)
- 30-40 Dumpling wrappers
- 1 tablespoon, finely minced Ginger
- 2 stalks, finely chopped (white and green parts) Scallions (green onions)
- 50 g, finely chopped (optional, for crunch) Water chestnuts
- 1.5 tablespoons Light soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 0.5 teaspoon, or to taste Salt
- 0.25 teaspoon Ground white pepper
- 1 tablespoon Cornstarch
- as needed Water (for sealing)
👨🍳 Instructions
- 1
Prepare the fish filling: Cut the fish fillets into small chunks. If using a food processor, pulse the fish chunks until coarsely ground. Be careful not to over-process into a paste. If mincing by hand, chop the fish very finely.
💡 Tip: A slightly coarse texture provides a better mouthfeel than a completely smooth paste. - 2
Combine filling ingredients: In a medium bowl, combine the ground fish, minced ginger, chopped scallions, chopped water chestnuts (if using), light soy sauce, sesame oil, Shaoxing wine, salt, and white pepper. Add the cornstarch and mix well until everything is evenly incorporated.
💡 Tip: Cornstarch helps bind the filling and keeps it moist during steaming. - 3
Assemble the dumplings: Place a dumpling wrapper on your palm. Spoon about 1-1.5 teaspoons of the fish filling into the center of the wrapper. Moisten the edge of half the wrapper with a little water using your finger.
💡 Tip: Using just enough water to moisten the edge prevents the wrapper from becoming too soggy. - 4
Fold the dumplings: Fold the wrapper in half to create a semi-circle, pressing out any air. Crimp the edges to seal, creating pleats along the sealed edge for a decorative finish, or simply press firmly to ensure a good seal.
💡 Tip: Experiment with different folding techniques. Ensure the dumplings are well-sealed to prevent the filling from leaking out. - 5
Prepare for steaming: Line a steamer basket with parchment paper or cabbage leaves to prevent the dumplings from sticking. Arrange the dumplings in a single layer in the steamer basket, ensuring they do not touch each other.
💡 Tip: Lining the steamer basket is crucial for easy removal of the cooked dumplings. - 6
Steam the dumplings: Bring water to a rolling boil in a wok or pot. Place the steamer basket over the boiling water, cover, and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
💡 Tip: Steam in batches if necessary to avoid overcrowding the steamer, which can lead to uneven cooking. - 7
Serve: Carefully remove the steamed dumplings from the steamer. Serve immediately with your favorite dipping sauce, such as a mixture of soy sauce, vinegar, and chili oil.
💡 Tip: These dumplings are best enjoyed fresh and hot.
💡 Pro Tips
- ✓For a more vibrant color, you can use spinach-infused dough for the wrappers.
- ✓If you don't have a food processor, finely mince the fish by hand or use a sharp knife.
- ✓Ensure the fish is very fresh for the best flavor and texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of finely chopped shrimp to the filling for added texture and flavor.
- Incorporate a pinch of five-spice powder for a more complex aromatic profile.
- Serve with a drizzle of hot oil infused with ginger and scallions for an extra layer of flavor, reminiscent of steamed whole fish.