2 Tbs. vegetable oil
1/2 lb. garlic chives, in 1-inch pieces
6 oz. regular chives
1 green onion, chopped
1 tsp. ginger, minced
1/2 lb. sea scallops
1 Tbs. port
2 tsp. soy sauce
2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. salt
1/2 tsp. ground pepper
36 wonton skins, square
Soy-Vinegar Sauce and Orange Sweet and Sour Sauce
Preparation:
Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and sauté over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool.
In a food processor, combine the green onion and ginger and pulse until the onion is finely chopped. Add the scallops, port, soy sauce, cornstarch, sesame oil, salt, and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth.
Spread wontons out on a work surface and cut them into 3 1/2-inch rounds with biscuit cutter. Keep all but 12 skins covered with a towel while working. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling.
Pour the remaining tablespoon of vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for about 10 minutes. The cooked dumplings can be refrigerated for 1 day ahead or frozen for up to 2 weeks. Reheat in a steamer or microwave oven.
Serving Suggestion:
Serve warm with Soy-Vinegar and Orange Sweet and Sour dipping sauces.
History:
Food & Wine, May 1996, is the source for this recipe.
I arrived at the annual Long Beach Tackle show to find this photo collage as the back-drop to the Fisherman's Landing Booth.
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