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1
To make the filling, put the dried scallops in a small dish and add the water; place the dish on a steamer tray.
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2
Steam over boiling water for 10 minutes to soften.
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3
Uncover and let the scallops cool for 10 minutes in the steamer.
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4
Then drain through a mesh strainer over a bowl, reserving the liquid.
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5
Crush the scallop chunks between your fingers and do your best to separate them into extra-fine shreds.
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6
Set aside.
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7
Heat the canola oil in a medium skillet over medium-high heat.
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8
Add the ginger and cook, stirring constantly, for about 15 seconds, or until fragrant.
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9
Add the reconstituted dried scallops and carrot and stir to combine.
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10
Pour in the reserved dried scallop liquid and cook for 1 to 2 minutes, until the carrot is tender-crisp.
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11
Add the Chinese chives and cook for 1 more minute, until they have softened and are fragrant.
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12
Transfer the mixture to a plate, spreading it out into a thin layer, and let cool completely, about 10 minutes.
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13
In a bowl, combine the salt, white pepper, sugar, cornstarch, soy sauce, oyster sauce, rice wine, and sesame oil, stirring to dissolve the cornstarch.
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14
Add the raw scallops, coat well, and add the cooked carrot mixture.
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15
Cover and set aside to marinate for 30 minutes, or refrigerate overnight.
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16
You should have about 1 1/4 cups.
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17
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.
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18
Cut the log into 8 pieces.
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19
Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape circles that are roughly 3 1/2 inches in diameter.
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20
Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper, then oil the paper.
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21
To assemble a dumpling, hold a wrapper in a slightly cupped hand.
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22
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.
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23
Bring up the edge and seal to make a half-moon (see page 26).
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24
Press the rim to meld the edges into one.
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25
You can stop here and place the dumpling on its side in a prepared steamer tray.
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26
Or set the dumpling on your work surface and gently scrunch up the rim to create a ruffled edge.
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27
Bring up the ends so it sits proudly upright.
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28
Set the finished dumpling in a steamer tray.
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29
Make more dumplings from the remaining wrappers before working on the next piece of dough.
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30
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.
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31
Place any overflow dumplings on the prepared baking sheet, spacing them slightly apart, and cover with plastic wrap.
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32
Continue making dumplings until all the dough and filling are used.
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33
Assembled dumplings can sit for about 1 hour before cooking, but do not refrigerate.
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34
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.
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35
Remove each tray and place it atop a serving plate.
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36
Serve hot with soy sauce and chile garlic sauce.
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37
Cooked dumplings can be refrigerated; steam for about 3 minutes before serving.
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38
They can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed to reheat for 3 to 5 minutes.
