Dumplings with Scallops, Green Onion and Ginger
This fun and easy dumpling recipe features seafood with a hint of spice.
Ingredients
- 4 oz raw scallops coarsely chopped
- 4 whole canned water chestnuts minced
- 1 tsp freshly grated ginger
- 1 tsp rice vinegar
- 1 clove garlic minced
- 1 tsp nam pla Thai fish sauce
- 1 tsp sesame oil
- 1 large egg whites beaten
- 1 tsp sugar
- salt and freshly ground black pepper
- 1 medium scallion greens and white portion chopped
- 24 round wonton skins
Instructions
- Water to moisten wonton skins.
- Combine first 11 ingredients together until incorporated.
- Cover and refrigerate until ready to use.
- Place one teaspoon of filling in the center of a wonton skin. Using a pastry brush, moisten edges with water and fold one side over, sealing the edges shut with gentle crimping. (You can also draw the edges up to make a purse shape, just be sure they're secured.)
- Bring large stockpot of water to a gentle rolling boil.
- Gently drop the dumplings in and cook until transparent, about 8-10 minutes.
- Remove from water with slotted spoon and serve immediately with Soy-Ginger Dipping Sauce.