Minnan Seafood Soup
Crispy Ice Flower Dumplings

A comforting pairing of sweet, savory Minnan seafood soup and golden pan-fried dumplings with a delicate, lacy ice flower crust.

Ingredients

• 300 g lean pork
• 200 g shrimp
• 200 g white squid
• 300 g fresh clams
• 1 block tofu
• 1 inch fresh ginger
• 1 tbsp sweet potato starch
• 1 tbsp light soy sauce
• 2 tbsp scallion oil
• 2 stalks green onions
• 2 stalks fresh celery
• 12 pcs dumplings
• 1 tbsp flour
• 3 tbsp cooking oil
• 5 tbsp water
• to taste salt
• to taste white pepper

Instructions

1. 1Score the squid

   

   Carefully score the surface of the white squid on a wooden cutting board. This preparation technique helps the seafood cook rapidly and curl up beautifully in the hot broth.

   Tip: Use a sharp knife and a light touch to ensure you only score the surface without cutting all the way through the squid.
2. 2Add marinade to the pork

   

   In a bowl, combine the sliced lean pork with salt, chicken bouillon, light soy sauce, and sweet potato starch. Mix everything thoroughly to ensure the pork is evenly coated, then let it sit for about ten minutes. This process tenderizes the meat and helps it retain moisture when cooked.

   Tip: The sweet potato starch creates a protective, velvety coating on the pork that prevents it from overcooking in the hot broth.
3. 3Mix and rest the pork

   

   Using a gloved hand, thoroughly mix the pork slices with the seasonings and sweet potato starch until fully coated. Let the meat marinate for about ten minutes to absorb the flavors before cooking.

   Tip: Massage the meat gently to help the starch bind the liquids, keeping the pork tender and juicy.
4. 4Boil the tofu and clams

   

   Bring a pot of water to a rolling boil and add fresh ginger slices to infuse the base. Carefully pour in the cubed tofu and fresh clams, allowing them to boil together for one minute. This step extracts the initial briny sweetness from the clams into the broth.

   Tip: Make sure your water is at a full, active boil before adding the clams to ensure they open quickly and cook evenly.
5. 5Add the marinated pork

   

   Once the tofu and clams have boiled for a minute, add the marinated pork slices and your prepared seafood into the bubbling broth. Let everything boil for another minute until the meat is fully cooked and the seafood is tender.

   Tip: Avoid stirring vigorously right after adding the pork so the starch coating has a few seconds to set and bind to the meat.
6. 6Add the seafood

   

   Once the pork has boiled for a minute, add the prepared raw shrimp and scored squid pieces into the bubbling soup. These delicate seafood items cook very quickly, so adding them near the end ensures they remain tender.

   Tip: Avoid overcooking the seafood; it only takes a minute for the shrimp and squid to become perfectly opaque and ready.
7. 7Season the broth

   

   With all the proteins cooked, season the bubbling soup with a pinch of salt and a generous sprinkle of white pepper. Stir the pot gently to dissolve the seasonings and evenly distribute the mildly spicy, warming notes of the pepper.

   Tip: White pepper is an essential seasoning for this type of dish, providing a distinctive earthy heat that complements the delicate seafood flavors.
8. 8Finish with aromatics

   

   Turn off the heat and finish the soup by adding chopped green onions, fresh celery, and a scoop of rich scallion oil. The residual heat of the broth will immediately release the vibrant aromas of the fresh herbs and the roasted allium oil, creating a fragrant and savory final dish.

   Tip: The scallion oil is the secret to a rich, glossy broth finish. Do not skip it, as it ties all the flavors together beautifully.
9. 9Prepare the dumpling slurry

   

   In a small bowl, combine one part flour, three parts oil, and five parts water. Stir the mixture thoroughly to create a smooth slurry. This mixture is the secret to creating the crispy ice flower crust on the dumplings.

   Tip: Make sure to whisk the slurry until it is completely smooth and free of any flour lumps for the best texture.
10. 10Arrange the dumplings

    

    Coat a flat pan with a layer of cooking oil. Carefully place the raw dumplings into the pan one by one, leaving a bit of space between them so the crust has room to form.

    Tip: Using a non-stick flat pan will make it much easier to release the delicate ice flower crust once it finishes cooking.
11. 11Add water to the pan

    

    Add water into the pan until it just reaches the base of the dumplings. The shallow layer of water will create steam to ensure the dumpling fillings cook completely through.

    Tip: Do not overfill the pan with water; it should only submerge the very bottom layer of the dumplings.
12. 12Cover and steam

    

    Place a tightly fitting glass lid onto the pan to trap the steam inside. Allow the dumplings to cook over medium-low heat until all the water has completely evaporated from the pan.

    Tip: Keep the heat relatively low to prevent the bottoms of the dumplings from burning before the fillings are done.
13. 13Form the ice flower crust

    

    Once the steaming water has evaporated, carefully pour the prepared flour slurry into the gaps between the dumplings. Continue cooking until the slurry solidifies into a crispy, browned crust.

    Tip: Give the slurry one final stir right before pouring, as the flour tends to settle at the bottom of the bowl over time.

Storage & Reheating

Burn It Off

Frequently Asked Questions