Scallop Potstickers Recipe on Food52 (2024)


by: monkeymom



1 Ratings

  • Serves 6

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Author Notes

This dumpling recipe is for two of my great friends who don’t eat meat but do eat seafood…and they absolutely love dim sum. With all the pork dishes served at dim sum it can be a real challenge not to eat meat. In this version of a dim sum standard, I used scallops because I love their clean sweet flavor, though shrimp could easily be substituted or added. Some vegetables help keep the dumplings light and fresh. Finally, the tofu binds the filling together and absorbs the flavors of the green onions, garlic, and ginger. These are a lot of fun to make with others, so don’t be shy about recruiting helpers, including kids. And don’t worry, even ugly dumplings taste good. - monkeymom —monkeymom

Test Kitchen Notes

This recipe comes with a very long list of ingredients. But in the finished product, you can experience the argument for each and every one. The scallops sweeten. The water chestnuts crunch. The peas and greens add color. The onion, garlic and ginger provide the nose. The mushrooms contribute a meaty element. The tofu binds and the sauces pull it all together. These potstickers could pull double duty as both a talked about appetizer for last night’s dinner party and tonight’s light dinner of leftovers as this recipe provided enough filling for over 30 potstickers. - cheese1227 —The Editors

  • Test Kitchen-Approved

What You'll Need

  • 1/2 poundscallops (any kind)
  • 1 pinchwhite pepper
  • 2 pinchessalt
  • 4 ouncesregular tofu
  • 2 green onions, sliced thinly
  • 1 garlic clove, finely minced
  • 1 large handful fresh greens (pea sprouts or spinach are great), chopped
  • 2 slices fresh ginger, very finely minced
  • 1 teaspoonoyster sauce
  • 1 teaspoonsoy sauce
  • 2 shiitake mushrooms, chopped
  • 8 water chestnuts (canned is fine), diced
  • 1 handful frozen peas
  • 1 package round potsticker wrappers
  • 4-6 tablespoonsvegetable oil
  • 1/2 teaspoonvinegar (I use apple cider or rice wine, but any type is fine)
  • 1 cupwater
  1. Cut scallops into chunks that are about the size of a peanut. Sprinkle salt and pepper on the scallops.
  2. Drain some liquid from the tofu. This can be done by squishing the tofu through your fingers and putting it into a fine mesh strainer or colander. Put a bowl on top and let the liquid drain off while you prepare the rest of the ingredients.
  3. Saute green onions, ginger, greens and garlic in a skillet over medium heat just until you smell the garlic and greens are wilted. Don’t let garlic brown.
  4. Put tofu, greens, oyster sauce, soy sauce, mushrooms, and water chestnuts together and stir until tofu has soaked up the sauces. Taste and add salt or soy sauce if necessary.
  5. Add scallops and peas to tofu and stir to blend all ingredients well.
  6. To wrap potstickers: Put some water in a small bowl. Place about a tablespoon of filling in the middle of a wrapper. Dip your finger into the water and run it half way around the far edge of the wrapper. Fold the wrapper over to make a half circle shape. Pinch the edges to seal. If your wrappers are tearing, use less filling. To be fancy, you can introduce a two or more folds before or after you pinch the edges and seal with your wet fingers.
  7. To fry potstickers. Add vinegar to 1 cup water. Heat a nonstick skillet (that has a cover) and add oil. When the oil is hot, add the first batch of potstickers to the pan. Space them so that they aren't touching. Add ¼ cup of the vinegar/water mixture to the pan and cover. Cook for 2-3 minutes...the scallops cook pretty fast so you shouldn't need much more time than this. The potsticker skin will become transclucent during the time with the cover on. If it isn't, add a little more water and cover. If it is, continue to fry until the water is gone and the bottoms are crispy. Remove to serving platter and fry up the next batch in the same way.
  8. Serve potstickers with soy sauce and hot chili sauce. Try adding a few drops of vinegar and some minced ginger to your soy sauce for a quick dipping sauce.
  9. Notes: save yourself some aggravation and use a nonstick pan. If you don’t, you’ll need to use more oil and a really good metal spatula/turner to help you get the potstickers off the pot. They ain’t called potstickers for nothing! The filling is also great for wontons and can be cooked in boiling water as well. You can add more assertive vegetables like cilantro or chives if you like.


  • Seafood
  • Chestnut
  • Green Onion/Scallion
  • Pea
  • Scallop
  • Soy Sauce
  • Tofu
  • Vinegar
  • Make Ahead
  • Fry
  • Entree
  • Hors D'Oeuvre
Contest Entries
  • Your Best Scallops
  • Your Best Brown Bag Lunch
  • Your Best Dumplings

See what other Food52ers are saying.

  • Jacqueline Pierce

  • The Fiery Epicurean

  • Terry Paton

  • ChefJune

  • fiveandspice

Recipe by: monkeymom

My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.

Popular on Food52

29 Reviews

Jacqueline P. November 30, 2018

Can I make these ahead of time - 1 or 2 days and keep in fridge raw until ready to cook? Would freezing them be a better idea?

Charlie October 2, 2016

These sound so good. I love scallops.
Is there anything I can substitute for the tofu? I just don't like it.

The F. June 4, 2013

Could you use 1/2 pound seasoned ground pork instead of the scallops?

monkeymom June 4, 2013


The F. June 6, 2013

How much vinegar do you add to the water?

The F. June 6, 2013

Nevermind! I had a forget me moment!

aperry April 12, 2013

Has anyone made these without the tofu?

monkeymom May 1, 2013

Hi aperry. You could also do this without tofu. In place of it you could try making a paste of some of the scallops (or try shrimp) by putting some in a food processor. That would act as a good binding agent.

Terry P. February 24, 2013

Smoked tofu works nicely

Terry P. February 24, 2013

Smoked tofu works nice in a
dish like this

ChefJune February 1, 2012

How in the name of Sam Hill did I miss this recipe before now? This has everything I love in it, especially scallops.

But I have never seen Potsticker wrappers. I thought you meant wonton wrappers until I saw that you mentioned wontons separately. Where will I find "Potsticker wrappers?"

monkeymom May 1, 2013

Hi ChefJune! Sorry I didn't see this before. You can actually find potsticker wrappers in asian stores. They are thicker than the won ton wrappers.

fiveandspice April 2, 2011

Wow! These sound absolutely phenomenal. Saved!

boulangere April 2, 2011

A craving grabbed me the instant I saw this. Already an EP - I can see why!

TerriCooks December 24, 2010

OMG these look and sound wonderful. I'm going to give these a try this coming Sunday. I can't wait!

monkeymom December 26, 2010

Hope you like them Terri!

Bree June 30, 2010

I just discovered this site yesterday & joined today. The recipes are so incredible. These potstickers especially look fantastic. I love seafood so I'll be picking up some scallops to try them. Got a feeling they are going to be one of my favourite treats.

testkitchenette April 27, 2010

Scallops and potstickers? I am sold and am totally making these this weekend! I love the suggestion of cooking them in lightly vinegared water, perhaps this is the taste my dumplings always seem to be missing?

monkeymom April 27, 2010

I hope you like them! Let me know how they turn out....and if the vinegar makes a difference.

lastnightsdinner April 14, 2010

My mouth is watering - these look fantastic!

monkeymom April 15, 2010

I got an eyeful of your beautiful scallops right before I posted these. They had my mouth watering too!

NakedBeet April 14, 2010

I'm in the mood for these!

monkeymom April 15, 2010

Thanks Naked Beet! We ate'm up pretty fast.

aargersi April 14, 2010

These look terrific - nice light spring eating and super tasty ...

monkeymom April 15, 2010

Thanks aargersi!

mrslarkin April 14, 2010

Wow! These look fantastic. What's does the vinegar in the water do?

monkeymom April 15, 2010

Thanks! You know, my mom taught we long ago to use lightly vinegared water to fry potstickers. I think it gives the potstickers a little extra flavor without making it too over powering. I don't know if it affects the cooking process as it can easily be omitted an they still cook up just fine.

kaykay April 14, 2010

I can't wait to try these...They look like something I would love!

monkeymom April 15, 2010

I'll make them for you if you promise to make me your asparagus...

Scallop Potstickers Recipe on Food52 (2024)
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