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| Scallop and chive dumplings |
Make a double batch of these tasty dumplings and simply
freeze what you have left over. When ready to use, just steam and serve
Makes 30 Perp Time 30 minutes Cooking time 10 minutes
GRAB: 125 Grams scallops, cleaned and chopped. 1/4 cup
finely chopped garlic chives. 2 teaspoons soy sauce. 2 teaspoons cornstarch.
1(1/2-inch) piece ginger, peeled and grated. 1 teaspoon sesame oil. 1/2
teaspoon salt. 30 wonton wrappers. 1 tablespoon oil
For the dipping sauce
GRAB: 1/4 cup soy sauce. 1/4 cup apple cider vinegar
1(1-inch) piece ginger, peeled and grated. 2 teaspoons
sugar. 2 teaspoons sesame oil
MAKE: 1-In a bowl, mix together scallops chives, soy sauce,
cornstarch, ginger, oil, and salt. 2-Place a heaping teaspoon of filling on the
center of each wonton wrapper. brush edges with water. Pleat one side and press
edges together to sea. Repeat with remaining wrappers and filling. 3-lightly
brush un-pleated side of each dumpling with oil. Arrange dumplings in a large
bamboo steamer basket, oiled side down. 4-place steamer basket over a large wok
of rapidly simmering water. Steam, covered, for 10 minutes or until wrappers are
tender. 5-Make the sauce: In a small bowl, mix all ingredients together. Serve
warm dumpling with dipping sauce
