Scallop and Chive Dumpling

Ingredients

• 200g Far West scallop pieces

• 150g Chives, finely chopped

• 1 Spring onion, white part, roughly chopped

• 1 tsp Ginger, finely grated

• 1 tbsp Shaoxing cooking wine

• 2 tsp Light soy sauce

• 2 tsp Cornstarch

• 1 tsp Sesame oil

• ½ tsp Salt

• ½ tsp Freshly ground black pepper

• Gow gee wrappers

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How to Cook Scallop and Chive Dumpling

To make the filling add scallop pieces, chives, spring onion, ginger, shaoxing cooking wine, light soy sauce, cornstarch, sesame oil, salt and freshly ground black pepper to a food processor. Pulse until the scallops are finely chopped and the filling is well combined. Transfer filling to a medium bowl, cover and leave to marinade refrigerated for at least 30 minutes.

Working with one dumpling wrapper at a time, place 1 teaspoon of filling in the centre of a wrapper and using your finger dip into a bowl of water and line the perimeter of the wrapper. Fold into a triangle by bringing up 3 of the edges, pinching at the top and pressing to seal the edges, making sure there aren’t any air pockets. Repeat the process to form the remaining dumplings. Steam for 5-7 minutes. Serve with chilli oil and coriander.  

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