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Scallop Dumplings

EXCLUSIVE DIANA CHAN RECIPE

Serves: 16 – 20
Prep Time: 30 minutes
Cook Time: 12 minutes

Scallop Dumplings

Ingredients:

1 packet of round dumpling wrappers
2 tbsp of vegetable oil

DUMPLING FILLING:
250g scallops
20g ginger
10g spring onions
10g garlic chives
1 tbsp sesame oil
1/2 tsp white pepper
1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp corn flour

DIPPING SAUCE:
2 tbsp light soy sauce
10g Ginger, grated
1 tbsp chilli oil

Method:

  • To make the filling, place the ingredients for the filling into a food processor and pulse to combine. If you do not have a food processor, chop the scallops and vegetables, place it into a large mixing bowl along with all the remainder of ingredients. Mix thoroughly to combine.

 

  • Lay the dumpling wrappers onto a clean board and place one heaped teaspoon in the middle of the wrapper. Have a bowl of water ready on the side to help seal the wrappers together. Using the tip of your finger, dip it into the water and wet the edges of the wrapper. Fold into a semicircle and pleat the wrappers from one side to the other sealing tightly at the end.

 

  • Set aside and repeat until all the mixture is used up.

 

 

  • Gently lay dumplings in the hot pan and fry for 2 minutes on each side until golden brown.

 

 

  • Place all the ingredients for the dipping sauce in a bowl and mix.

 

  • Serve the dumplings with some dipping sauce.