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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Scallop Dumplings with Garlic Chives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions