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.
- Heat a WOLL Eco Lite 28cm Sauté Pan over medium heat and add in the oil.
- Gently lay dumplings in the hot pan and fry for 2 minutes on each side until golden brown.
- Add 2 tbsp of water in the WOLL Eco Lite 28cm Sauté Pan and cover with the WOLL Eco Lite Safety Glass Lid allowing it to steam and cook through for another 3-5 minutes.
- Place all the ingredients for the dipping sauce in a bowl and mix.
- Serve the dumplings with some dipping sauce.
