Scallop Dumplings Recipes

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

Steps:

• For the wontons: Mix the scallops, jalapeño, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar and cornstarch in a medium bowl to combine.
• To assemble the wontons, have a small cup of water on the side for sealing the edges of the wrappers. Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tablespoon of filling to the center of the wrapper. Dab a little water along the top edges of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. Dab the 2 ends of the triangle with water and fold them together so that they touch. Pinch tightly to seal. Place the wonton on a lightly floured tray or plate and repeat with the remaining wrappers and filling.
• Bring a large pot of water to a boil. Boil the wontons in batches until floating and fully cooked, 4 to 5 minutes. Strain out the wontons and transfer to a larger serving bowl or platter.
• For the soy-butter sauce: Combine the butter and chile flakes in a medium saucepan. Melt the butter over medium heat and bring to a simmer; continue to simmer for about 1 minute. Turn off the heat and add the soy sauce.
• Pour the soy-butter sauce over the wontons, toss to evenly coat and garnish with chopped green onions.

Steps:

• To make the filling, put the dried scallops in a small dish and add the water; place the dish on a steamer tray. Steam over boiling water for 10 minutes to soften. Uncover and let the scallops cool for 10 minutes in the steamer. Then drain through a mesh strainer over a bowl, reserving the liquid. Crush the scallop chunks between your fingers and do your best to separate them into extra-fine shreds. Set aside.
• Heat the canola oil in a medium skillet over medium-high heat. Add the ginger and cook, stirring constantly, for about 15 seconds, or until fragrant. Add the reconstituted dried scallops and carrot and stir to combine. Pour in the reserved dried scallop liquid and cook for 1 to 2 minutes, until the carrot is tender-crisp. Add the Chinese chives and cook for 1 more minute, until they have softened and are fragrant. Transfer the mixture to a plate, spreading it out into a thin layer, and let cool completely, about 10 minutes.
• In a bowl, combine the salt, white pepper, sugar, cornstarch, soy sauce, oyster sauce, rice wine, and sesame oil, stirring to dissolve the cornstarch. Add the raw scallops, coat well, and add the cooked carrot mixture. Cover and set aside to marinate for 30 minutes, or refrigerate overnight. You should have about 1 1/4 cups.
• Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log. Cut the log into 8 pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape circles that are roughly 3 1/2 inches in diameter.
• Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper, then oil the paper.
• To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a spoon to place 1 scant tablespoon slightly off-center toward the upper half of the wrapper, gently pressing to flatten it into a mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Bring up the edge and seal to make a half-moon (see page 26). Press the rim to meld the edges into one. You can stop here and place the dumpling on its side in a prepared steamer tray. Or set the dumpling on your work surface and gently scrunch up the rim to create a ruffled edge. Bring up the ends so it sits proudly upright. Set the finished dumpling in a steamer tray. Make more dumplings from the remaining wrappers before working on the next piece of dough. Place them about 1/2 inch apart in the steamer; if using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect. Place any overflow dumplings on the prepared baking sheet, spacing them slightly apart, and cover with plastic wrap. Continue making dumplings until all the dough and filling are used. Assembled dumplings can sit for about 1 hour before cooking, but do not refrigerate.
• Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and become somewhat translucent. Remove each tray and place it atop a serving plate.
• Serve hot with soy sauce and chile garlic sauce. Cooked dumplings can be refrigerated; steam for about 3 minutes before serving. They can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed to reheat for 3 to 5 minutes.

Steps:

• Dumplings:
• Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl. Organize you work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
• Working with one dumpling at a time, dip your finger into the water and moisten the edges of the circular wrapper. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half-circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
• Preheat oven to 200°F. Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven. Repeat the procedure with another 1/4 cup water, the remaining canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left over in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.
• Ginger-Garlic Dipping Sauce:
• Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.