Scallop Dumplings with Garlic Chives
- 2 tablespoons vegetable oil
- 1/2 pound garlic chives, trimmed and cut into 1-inch pieces, or 6 ounces ordinary chives
- 1 scallion, cut into several pieces
- 1 teaspoon minced fresh ginger
- 1/2 pound sea scallops
- 1 tablespoon plum wine or sherry (see Note)
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 36 thin wonton skins
- Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt
- Heat 1 tablespoon of the vegetable oil in a skillet.
- Add the garlic chives and saute over moderately high heat, stirring often, until wilted.
- Transfer to a bowl to cool.
- In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped.
- Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper.
- Pulse until the scallops are finely chopped.
- Add the garlic chives and pulse just until evenly incorporated but not smooth.
- If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2-inch-round biscuit cutter.
- Keep all but 12 skins covered with a towel while you proceed.
- Spoon a heaping teaspoon of the filling into the center of each wonton skin.
- Draw the edges up and pleat evenly.
- Pinch the pleated edge to form a little bun.
- Repeat with the remaining wonton skins and filling.
- Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil.
- Arrange the dumplings without touching in a bamboo steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Serve warm with the dipping sauces.
vegetable oil, garlic, scallion, fresh ginger, scallops, plum wine, soy sauce, cornstarch, asian sesame oil, salt, freshly ground pepper, thin, salt
Taken from www.foodandwine.com/recipes/scallop-dumplings-with-garlic-chives (may not work)