Scallop Dumplings with Garlic Chives Recipe

Name: Scallop Dumplings with Garlic Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat 1 tablespoon of the vegetable oil in a skillet.
2
Add the garlic chives and saute over moderately high heat, stirring often, until wilted.
3
Transfer to a bowl to cool.
4
In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped.
5
Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper.
6
Pulse until the scallops are finely chopped.
7
Add the garlic chives and pulse just until evenly incorporated but not smooth.
8
If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2-inch-round biscuit cutter.
9
Keep all but 12 skins covered with a towel while you proceed.
10
Spoon a heaping teaspoon of the filling into the center of each wonton skin.
11
Draw the edges up and pleat evenly.
12
Pinch the pleated edge to form a little bun.
13
Repeat with the remaining wonton skins and filling.
14
Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil.
15
Arrange the dumplings without touching in a bamboo steamer basket.
16
Cover and steam over boiling water for 10 minutes.
17
Serve warm with the dipping sauces.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Scallop Dumplings with Garlic Chives 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.

Scallop Dumplings with Garlic Chives

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