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shrimp kosher salt ground black pepper ginger scallions sesame oil cilantro serrano chile wrappers rice vinegar sesame oil scallions
Viewed: 79 - Published at: a year agoIngredients
- 1/2 pound sea scallops, roughly chopped
- 1/2 pound shrimp, peeled, cleaned and roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon grated ginger
- 13 cup chopped scallions
- 1 teaspoon toasted sesame oil
- 1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish
- 1 serrano chile, finely chopped
- 40 round dumpling wrappers, 3 1/2-inch diameter
- 1/2 cup rice vinegar
- 1 teaspoon spicy sesame oil
- 2 scallions, thinly slivered
Method
- Put chopped scallops and shrimp in a bowl.
- Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile.
- Mix well with a wooden spoon, then cover and refrigerate at least 1 hour.
- (Mixture may be prepared up to 1 day ahead.)
- You should have about 2 1/2 cups filling.
- Working in batches, line up dumpling wrappers on a work surface.
- Place 2 teaspoons filling in the center of each wrapper.
- Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon.
- Pleat edges to secure the seal.
- Bring a large low pot of well-salted water to boil over high heat.
- Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
- Add 12 dumplings at a time to the pot.
- When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider.
- Serve each person 3 or 4 dumplings in a small bowl.
- Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.
