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1
Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
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2
Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
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3
Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle.
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4
Spoon about 1 1/2 teaspoons of filling into the center.
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5
Fold the wrapper over to form a half circle.
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6
Pinch the edges together to seal.
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7
Repeat with remaining wrappers and filling.
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8
Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
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9
Preheat oven to 200F.
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10
Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer.
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11
Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes.
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12
Carefully flip the dumplings with tongs and cook for 1 minute more.
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13
Transfer the dumplings to a baking sheet and keep warm in the oven.
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14
Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings.
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15
Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching.
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16
(There will be enough oil left in the pan for the final batch.)
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17
Serve hot with Ginger-Garlic Dipping Sauce, if desired.
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18
For the Ginger Garlic Dipping Sauce:
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19
Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl.
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20
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
