Scallop And Corn Gyoza With Sambal Dipping Sauce

Name: Scallop And Corn Gyoza With Sambal Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scallop & Corn Gyoza; 1 package round wonton wrappers; 1/3 pound (or about 4) large sea scallops, chopped; 1/4 head Nappa Cabbage, thinly sliced; 1 ear fresh corn, cut off the cob, not cooked; 1/3 cup Chinese chives; 1 tablespoon garlic, chopped; 1 tablespoon ginger, chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 teaspoons sugar; 1 tablespoon vegetable oil, plus extra for frying; Sambal Dipping Sauce; 1/3 cup sambal sauce; 1/3 cup plain yogurt

Servings: persons

Scallop & Corn Gyoza
1 package round wonton wrappers
1/3 pound (or about 4) large sea scallops, chopped
1/4 head Nappa Cabbage, thinly sliced
1 ear fresh corn, cut off the cob, not cooked
1/3 cup Chinese chives
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon vegetable oil, plus extra for frying
Sambal Dipping Sauce
1/3 cup sambal sauce
1/3 cup plain yogurt

1
["In a large bowl, combine the cabbage, chives, corn and scallops. In a small bowl, combine the grated ginger and garlic along with the soy sauce, sesame oil and sugar. Whisk to combine.", "Pour the liquid mixture over the scallop and veggie mixture. Stir to coat the ingredients. Allow to sit for 10 minutes.", "Using a teaspoon, scoop a small spoonful of the filling into the center of the gyoza wrappers. Fold the wrapper around the filling and use a fork to seal the edges.", "Place the gyoza in a steamer and cook for 3 or 4 minutes. Work in batches, placing the steamed gyoza on a plate. You may end the cooking process here, or continue reading for instructions on pan frying.", "To pan fry:
2
Heat the vegetable oil in a heavy bottomed saucepan over medium-high heat. Place the gyoza in the pan and fry for 2 minutes or until the bottom is brown and crisp. Reduce the heat and add 1/4 cup water. Cover the pan and allow the gyoza to steam in the pan (this ensures the wrappers are tender and soft rather than chewy). Transfer the gyoza to a plate and serve with Sambal Dipping Sauce (recipe below.)", "Combine the ingredients in a small bowl. Stir to combine. Done!"]

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Scallop & Corn Gyoza, 1 package round wonton wrappers, 1/3 pound (or about 4) large sea scallops, chopped, 1/4 head Nappa Cabbage, thinly sliced, and more.

Yes, Scallop And Corn Gyoza With Sambal Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!