Minnan Seafood Soup
Crispy Fried Dumplings

A comforting combination of fresh Minnan seafood soup filled with shrimp, squid, clams, and tofu, paired with golden dumplings featuring a crunchy ice flower crust.

Ingredients

• 200 g shrimp
• 200 g squid
• 150 g pork slices
• 200 g clams
• 1 block soft tofu
• 1 piece ginger
• 1 bunch green onions
• 2 stalks celery
• 2 tbsp shallot oil
• 1 tbsp sweet potato starch
• 1 tbsp soy sauce
• 1 tsp chicken bouillon
• 12 pieces dumplings
• 1 tbsp flour
• 3 tbsp cooking oil
• 5 tbsp water
• to taste salt
• to taste white pepper powder

Instructions

1. 1Score the shrimp and squid

   

   Take the cleaned shrimp and squid, and use a knife to score the squid with a cross-hatch pattern. This helps the seafood absorb flavors better and cooks evenly.

   Tip: Make sure not to cut all the way through the squid while scoring.
2. 2Marinate the pork

   

   Place the sliced pork into a bowl and season it with salt, chicken bouillon, soy sauce, and sweet potato starch. Mix everything well and let it marinate for about 10 minutes to tenderize and flavor the meat.

   Tip: Sweet potato starch gives the pork a silky, tender texture when cooked in the boiling soup.
3. 3Boil ginger, clams, and tofu

   

   Bring water to a boil in a pot, add ginger slices, then drop in the clams and tofu cubes. Let them cook together for about one minute.

   Tip: Adding ginger to the boiling water helps neutralize any fishy odors from the seafood.
4. 4Add marinated pork and seafood

   

   Drop the previously marinated pork slices along with the cleaned seafood into the boiling pot. Continue cooking for another minute.

   Tip: Add the pork and seafood gently to avoid splashing the boiling soup.
5. 5Season the seafood soup

   

   Season the simmering soup by adding salt and white pepper powder using a small wooden spoon to enhance its flavor profile.

   Tip: Add white pepper gradually to balance the heat and aroma to your taste.
6. 6Garnish the seafood soup

   

   Finish the soup by sprinkling chopped green onion, celery, and a drizzle of shallot oil over the top to enhance its overall aroma.

   Tip: Adding the shallot oil at the very end locks in a rich, savory fragrance.
7. 7Prepare the ice flower mixture

   

   In a small bowl, combine one spoonful of flour, three spoonfuls of oil, and five spoonfuls of water, then mix well to create the ice flower batter for the dumplings.

   Tip: Ensure the ratios are accurate so the batter spreads evenly and forms a crispy crust.
8. 8Arrange dumplings in the pan

   

   Spray a flat-bottomed pan with oil and arrange the dumplings neatly insidecite: 1.

   Tip: Ensure the pan is evenly coated with oil to prevent sticking.
9. 9Add water to the pan

   

   Pour water into the pan containing the dumplings until the water level reaches about halfway up the dumplingscite: 1.

   Tip: Cover the pan and cook over medium-low heat until the water completely evaporates.
10. 10Pour the ice flower batter

    

    Pour the prepared ice flower mixture—made of flour, oil, and water—evenly into the gaps between the dumplings in the pancite: 1.

    Tip: Cook until the mixture turns golden brown to form a crispy, crunchy bottom crust.

Storage & Reheating

Burn It Off

Frequently Asked Questions