Seafood Geda Tang (Light & Briny Home-Style Dumpling Soup)
海鲜疙瘩汤 · hǎi xiān gē da tāng
Every summer, my grandmother in Qingdao would buy live clams from the Zhongshan Road market at dawn, steam them open with ginger and Shaoxing wine, then strain the briny liquor — that golden broth became the soul of her geda tang, served with steamed buns after swimming at Shilaoren Beach.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh littleneck clams小蛤蜊🛒 local500 g
- raw shrimp, peeled and deveined鲜虾仁🛒 local150 g
- all-purpose flour中筋面粉🛒 local100 g
- Shaoxing wine绍兴黄酒🏮 asian15 ml
fresh littleneck clams: Soak in cold saltwater (1 tbsp salt per 2 cups water) for 30 min to purge sand.
raw shrimp, peeled and deveined: Thaw frozen shrimp fully and pat dry — excess water dilutes broth.
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Instructions
1Steam clams with 1 cm ginger slices and 1 tbsp Shaoxing wine until fully opened (5–7 min). Discard any unopened clams. Strain broth through cheesecloth; reserve both broth and clams.
蒸开后滤汤，去沙留鲜
🔍 Look for High heat 5–7 分钟 · 5–7 minutesVisual: 蛤蜊完全张口；汤色浅金、澄澈、有酒香，无泡沫或杂质。Clams gape wide open; broth is pale gold, clear, and aromatic — no grit or foam.
You know it's right when: 所有蛤壳完全张开，汤气咸鲜清甜，无腥气。All shells have fully separated and broth smells sweet-briny, not fishy.
2Bring reserved clam broth to a gentle simmer. Add shrimp and cook just until pink and curled (1.5–2 min). Remove shrimp with slotted spoon and set aside.
虾仁断生即捞，防老
🔍 Look for Medium-low 1.5–2 分钟 · 1.5–2 minutesVisual: 虾仁变不透明粉红，呈松散‘C’形——无灰白或纤维状。Shrimp turn opaque pink and curl into loose 'C' shapes — no gray or stringy texture.
You know it's right when: 虾边缘泛白，肉质初显紧实。Edges of shrimp begin to whiten and flesh firms slightly.
3Whisk flour with 100 ml cold water until smooth. Let rest 3 minutes. Gradually drizzle batter into simmering broth while stirring gently with chopsticks — aim for rice-grain to pea-sized geda.
滴入时顺一个方向搅，防结团
🔍 Look for Medium-low 1 分钟 · 1 minuteVisual: 每滴面糊入锅即成独立疙瘩，数秒内微微膨起。Each droplet forms a distinct, separate geda that swells within seconds.
You know it's right when: 面糊入锅有轻微滋滋声——若无声，说明汤温不足。Batter sizzles faintly on contact — if silent, broth is too cool.
4Simmer 4 minutes until geda are tender and float. Return shrimp and clams to soup. Warm through (1 min), stirring gently.
回料后勿久煮，保鲜嫩
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 所有疙瘩浮起、呈均匀乳白色；虾仁与蛤蜊在汤中泛光。All geda buoyant and uniformly pearly-white; shrimp and clams glisten in broth.
You know it's right when: 汤面重现微光，无剧烈沸腾。Broth resumes gentle shimmer — no vigorous bubbling.
5Off heat, stir in scallion greens and 1 tsp sesame oil. Taste — only add salt if broth lacks depth (most clam broths need none).
蛤蜊自带咸鲜，慎加盐
🔍 Look for 即刻 · immediatelyVisual: 芝麻油在汤面拉出细亮金丝；葱绿段鲜翠欲滴。Oil creates shimmering ribbons; scallions stay vivid green.
You know it's right when: 香气升腾温润，无生酒或生面味。Aroma lifts warmly — no raw alcohol or flour notes remain.
Tips
- · Clam broth is naturally salty — always taste before seasoning.
- · Use small shrimp (31–40 count) — larger ones overcook before geda finish.
- · For extra clarity, skim foam during initial simmer.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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