SCALLOP DUMPLINGS

Scallop Dumplings image

Delectable scallop dumplings often combine scallop and shrimp, but I prefer a filling that features just scallop. The silky plump flesh gets a boost from rehydrated shreds of dried scallop, the stealth ingredient that gives this dumpling its distinctive savory-briny-sweet edge. Shredded carrot imparts a pinky-orange glow. Dried scallops are sold at Chinese markets in 8-ounce plastic packages in the refrigerated foods section near the dried shrimp, as well as by the ounce. The packaged ones are small, the size of bay scallops. Larger ones, resembling thick checkers pieces, are individually sold by weight because they are pricey; buying two of them, however, is not prohibitively expensive. I mostly purchase little ones, refrigerate them in a zip-top plastic bag, and use a little more than I would otherwise. The instructions here are for shaping big ruffly dumplings like the Chiu Chow dumplings on page 137\. If you prefer cute pleated morsels, substitute this filling for the one in the har gow shrimp dumpling recipe (page 135).

Yield makes 24 dumplings, serve 6 to 8 as a snack

Number Of Ingredients 18

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Ingredients

10 small or 2 regular-size dried scallops, broken into peanut-size pieces with your fingers
2 tablespoons water
2 teaspoons canola oil
1 teaspoon minced fresh ginger
1/3 cup lightly packed grated carrot (use largest hole on grater)
1/4 cup chopped Chinese chives or scallions (green part only)
1 pinch of salt
1 pinch of white pepper
1/2 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon light (regular) soy sauce
1 1/2 teaspoons oyster sauce
1 teaspoon Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1/2 pound raw scallops, rinsed, blotted dry with paper towels, and cut into 1/2-inch dice]
1 pound Wheat Starch Dough (page 132), cut into thirds
Light (regular) soy sauce, for dipping
Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

Steps:

To make the filling, put the dried scallops in a small dish and add the water; place the dish on a steamer tray. Steam over boiling water for 10 minutes to soften. Uncover and let the scallops cool for 10 minutes in the steamer. Then drain through a mesh strainer over a bowl, reserving the liquid. Crush the scallop chunks between your fingers and do your best to separate them into extra-fine shreds. Set aside.
Heat the canola oil in a medium skillet over medium-high heat. Add the ginger and cook, stirring constantly, for about 15 seconds, or until fragrant. Add the reconstituted dried scallops and carrot and stir to combine. Pour in the reserved dried scallop liquid and cook for 1 to 2 minutes, until the carrot is tender-crisp. Add the Chinese chives and cook for 1 more minute, until they have softened and are fragrant. Transfer the mixture to a plate, spreading it out into a thin layer, and let cool completely, about 10 minutes.
In a bowl, combine the salt, white pepper, sugar, cornstarch, soy sauce, oyster sauce, rice wine, and sesame oil, stirring to dissolve the cornstarch. Add the raw scallops, coat well, and add the cooked carrot mixture. Cover and set aside to marinate for 30 minutes, or refrigerate overnight. You should have about 1 1/4 cups.
Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log. Cut the log into 8 pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape circles that are roughly 3 1/2 inches in diameter.
Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper, then oil the paper.
To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a spoon to place 1 scant tablespoon slightly off-center toward the upper half of the wrapper, gently pressing to flatten it into a mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Bring up the edge and seal to make a half-moon (see page 26). Press the rim to meld the edges into one. You can stop here and place the dumpling on its side in a prepared steamer tray. Or set the dumpling on your work surface and gently scrunch up the rim to create a ruffled edge. Bring up the ends so it sits proudly upright. Set the finished dumpling in a steamer tray. Make more dumplings from the remaining wrappers before working on the next piece of dough. Place them about 1/2 inch apart in the steamer; if using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect. Place any overflow dumplings on the prepared baking sheet, spacing them slightly apart, and cover with plastic wrap. Continue making dumplings until all the dough and filling are used. Assembled dumplings can sit for about 1 hour before cooking, but do not refrigerate.
Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and become somewhat translucent. Remove each tray and place it atop a serving plate.
Serve hot with soy sauce and chile garlic sauce. Cooked dumplings can be refrigerated; steam for about 3 minutes before serving. They can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed to reheat for 3 to 5 minutes.