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1
Put the scallops, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse 2 or 3 times to finely chop.
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2
Do not puree.
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3
Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper.
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4
Lightly wet the edges of the wrappers with water.
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5
Fold in 1/2, forming a semicircle and crimp the edges.
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6
Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth.
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7
Fill half of the wok with water.
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8
Place over medium-high heat and bring to a boil.
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9
Line the bottom of a medium bamboo steamer with lettuce leaves.
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10
Lay the dumplings on top of the lettuce leaves and cover with the lid.
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11
Place the steamer in the wok and steam for 6 to 8 minutes.
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12
Carefully remove the steamer and remove the dumplings.
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13
Heat the oil in a large saute pan, over medium heat.
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14
When the oil is hot, add the dumplings.
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15
Cook for about 1 minute or until crispy on the first side.
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16
Remove from the pan.
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17
Spoon the sauce in the center of each plate.
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18
Mound the slaw in the center of the sauce.
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19
Lay the dumplings around the slaw.
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20
Garnish with chives.
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21
In a small saucepan, over medium heat, combine the shallots, garlic and wine.
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22
Bring to a boil and reduce by half.
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23
Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
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24
Strain through a fine mesh sieve.
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25
Season with salt and pepper.
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26
Add the chili and mix well.
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27
In a skillet, heat the oil over medium heat.
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28
Add the peanuts, stirring often, toast them for 3 to 4 minutes.
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29
Remove from the and set aside.
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30
In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise.
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31
Season with salt and pepper.
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32
Mix well.
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33
In a large mixing bowl, combine the remaining ingredients.
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34
Mix well.
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35
Add the dressing and peanuts, toss to mix well and evenly.
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36
Season with salt and pepper.
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37
Keeps for 1 day before getting soggy.
