Scallop & Chive Flower Dumplings
Scallop &
Chive Flower Dumplings
Recipe by Deana Saukam
Dumplings are one of my favorite things to make either for a dinner party, with a group of friends, or when I’m in need of some “me time” and want to be in the kitchen. I’d previously made this recipe for a story on Camille Styles called, DIY Dumplings Might Be the Best Girls Night Idea Ever and it’s still one of my favorites.
Dumplings are one of my favorite things to make either for a dinner party, with a group of friends, or when I’m in need of some “me time” and want to be in the kitchen. I’d previously made this recipe for a story on Camille Styles called, DIY Dumplings Might Be the Best Girls Night Idea Ever and it’s still one of my favorites.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Yield24 Dumplings
Ingredients
For the Dumplings:
- 1 tablespoon vegetable oil
- 1/2 pound garlic chives and chive blossoms, trimmed and cut into 1-inch pieces (set aside a handful of chive blossoms for garnish)
- 1 scallion, chopped
- 1 teaspoon fresh ginger, minced
- 1/2 pound fresh scallops, roughly chopped
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 24 thin wonton wrappers
- 1 small bowl of cold water, used for assembling wontons
- ½ cup cold water, used for cooking wontons
For the Chili-Garlic Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon rice vinegar
- 2 tablespoon sesame oil
- 2 tablespoon chili garlic paste
Preparation
1
In a skillet, heat 1 tablespoon of the vegetable oil. Sauté the garlic chives and over moderately high heat until wilted, stirring often. Transfer to a bowl and let cool.
2
In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the ingredients are finely chopped. Add half of the garlic chives and pulse just until evenly incorporated but not smooth. Transfer to a bowl.
3
Add scallops and the remaining half of the garlic chives to the scallion mixture. Stir together using a spoon to evenly combine.
4
Spoon a teaspoon of the filling into the center of each wonton skin. Using your finger, wet the edges of the wrappers with cold water. Draw the edges up and pleat evenly. Repeat with the remaining wonton skins and filling.
5
Meanwhile, prepare the chili-garlic sauce. Combine all ingredients into a bowl and whisk together. Set aside.
6
In a pot, bring water to a boil. Add in wontons, making sure they do not stick together. Cook on high heat until the water returns a boil. Then, add ½ cup of cold water. Cook on high heat until boiling (or until the wontons are cooked through), then strain from water and place in a bowl.
7
Serve warm, tossed in the chili sauce (recipe above) and top with remaining garlic chive blossoms.
- Prep Time45 min
- Cook Time15 min
- Total Time1 hr
- Yield24 Dumplings
INGREDIENTS
For the Dumplings:
- 1 tablespoon vegetable oil
- 1/2 pound garlic chives and chive blossoms, trimmed and cut into 1-inch pieces (set aside a handful of chive blossoms for garnish)
- 1 scallion, chopped
- 1 teaspoon fresh ginger, minced
- 1/2 pound fresh scallops, roughly chopped
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 24 thin wonton wrappers
- 1 small bowl of cold water, used for assembling wontons
- ½ cup cold water, used for cooking wontons
FOR THE Chili-Garlic Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon rice vinegar
- 2 tablespoon sesame oil
- 2 tablespoon chili garlic paste
PREPARATION
1
In a skillet, heat 1 tablespoon of the vegetable oil. Sauté the garlic chives and over moderately high heat until wilted, stirring often. Transfer to a bowl and let cool.
2
In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the ingredients are finely chopped. Add half of the garlic chives and pulse just until evenly incorporated but not smooth. Transfer to a bowl.
3
Add scallops and the remaining half of the garlic chives to the scallion mixture. Stir together using a spoon to evenly combine.
4
Spoon a teaspoon of the filling into the center of each wonton skin. Using your finger, wet the edges of the wrappers with cold water. Draw the edges up and pleat evenly. Repeat with the remaining wonton skins and filling.
5
Meanwhile, prepare the chili-garlic sauce. Combine all ingredients into a bowl and whisk together. Set aside.
6
In a pot, bring water to a boil. Add in wontons, making sure they do not stick together. Cook on high heat until the water returns a boil. Then, add ½ cup of cold water. Cook on high heat until boiling (or until the wontons are cooked through), then strain from water and place in a bowl.
7
Serve warm, tossed in the chili sauce (recipe above) and top with remaining garlic chive blossoms.
