Scallop Dumpling with Garlic Chives
2 TBS vegetable oil
1/2 lb garlic chives, trimmed and
cut into 10-inch pieces, or
6 oz. ordinary chives
1 scallion, cut into several pieces
1 tsp minced fresh ginger
1/2 lb sea scallops
1 TBS plum wine or sherry
2 tsp soy sauce
2 tsp cornstarch
1 tsp Asian sesame oil
1/2 tsp salt
1/2 tsp freshly ground pepper
36 thin wonton skins
Orange Sweet-and-Sour Sauce and Spicy
Fish Sauce (recipes on side)
Heat 1 tablespoon of the vegetable oil
in a skillet.
Add the garlic chives and saute over
moderately high heat, stirring often,
until wilted.
Transfer to a bowl to cool.
In a food processor, combine the
scallion and ginger and pulse until
the scallion is finely chopped.
Add the scallops, plum wine, soy sauce,
cornstarch, sesame oil, salt and pepper.
Pulse until the scallops are finely chopped.
Add the garlic chives and pulse just until
evenly incorporated but not smooth.
If using square wonton skins, spread them
out on a work surface and cut them with
a 3 1/2-inch round biscuit cutter.
Keep all but 12 skins covered with a towel
while you proceed.
Spoon a heaping teaspoon of the filling
into the center of each wonton skin.
Draw the edges up and pleat evenly.
Pinch the pleated edge to form a little bun.
Repeat with the remaining wonton skins and
filling.
Pour the remaining 1 tablespoon vegetable oil
onto a small plate and dip the bottom of each
dumpling in the oil.
Arrange the dumplings without touching in a
bamboo steamer basket.
Cover and steam over boiling water for 10 minutes.
(Make ahead: The cooked dumplings
can be refrigerated for 1 day
ahead of frozen for up to 2 weeks.
Reheat in a steamer or a microwave oven.)
Serve warm with the dipping sauces.
~~~ Orange Sweet-and-Sour Sauce
Makes 1 cup.
1 whole small dried red chile
1 Cup fresh orange juice
1/4 Cup cider vinegar
2 TBS orange marmalade
1/2 tsp grated fresh ginger
1/4 tsp salt
In a small nonreactive saucepan,
simmer all the ingredients over
low heat for 5 minutes.
Let cool.
~~~ Spicy Fish Sauce
2 TBS fresh lime juice
1 TBS fish sauce
1 tsp chili paste
1/2 tsp sugar
1/2 tsp coarsely chopped fresh cilantro
Combine all the ingredients and stir
to dissolve the sugar thoroughly.
Let stand for 5 minutes before serving.
Makes about 1/4 cup.
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