Shrimp and Scallop Dumplings

• 1/2 pound sea scallops, roughly chopped
• 1/2 pound shrimp, peeled, cleaned and roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 tablespoon grated ginger
• 13 cup chopped scallions
• 1 teaspoon toasted sesame oil
• 1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
• 1 serrano chile, finely chopped
• 40 round dumpling wrappers, 3 1/2-inch diameter
• 1/2 cup rice vinegar
• 1 teaspoon spicy sesame oil
• 2 scallions, thinly slivered

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

shrimp, kosher salt, ground black pepper, ginger, scallions, sesame oil, cilantro, serrano chile, wrappers, rice vinegar, sesame oil, scallions

Taken from cooking.nytimes.com/recipes/1017172 (may not work)