These simple yet mouth-watering Far West Scallops and chive dumplings are a definite crowd pleaser and will be sure to tickle your taste buds.
Makes 20 dumplings
Cooking tip: Make sure there are no air pockets when folding your dumplings.
Ingredients
200gm Far West scallop pieces
150gm 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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Methods
- 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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About the Chef
Known as the ‘Dumpling King’, Brendan Pang and his family run the Fremantle-based dumpling kitchen ‘Bumplings’. Also a former Masterchef contestant, Brendan creates food inspired by his Chinese and Mauritian roots.
