Scallop Siu Mai Spring Moon
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
230 g
Sea Scallops (fresh)1 tsp
Cornstarch1 tsp
Sesame Oil1 tsp
Salt1 tsp
Sugar1 tsp
Ground White Pepper1 cup
Carrot (minced)Directions:
1
In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened
2
Drain and squeeze dry, reserving the soaking liquid
3
Cut off and discard the stems and mince the caps
4
Divide the scallops in half, putting the thickest on a plate; cover with plastic wrap and refrigerate
5
Mince the remaining thinner scallops
6
In a medium bowl combine the pork, mushrooms, minced scallops, cornstarch, sesame oil, salt, sugar, pepper, and 1 tablespoon plus 1 teaspoon of the reserved mushroom liquid
7
Put the won ton wrappers on a work surface and lightly cover with a damp towel
8
Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole
9
Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper
10
Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers
11
Put on a work surface and carefully pleat the excess wrapper, pressing down the filling
12
Put the dumpling upright on a plate
13
Continue filling the rest of the wrappers
14
Cut the reserved scallops horizontally into 24 thin rounds
15
Put a slice of scallop on each dumpling
16
Put a pinch of carrot in the center
17
Line a 12-inch bamboo steamer with the cabbage leaves, or cheesecloth
18
Place half the dumplings on the leaves, 1/2-inch apart
19
Cover the steamer with its lid
20
Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat
21
Carefully put the steamer in the wok, and steam on high heat 5 to 7 minutes or until the pork is no longer pink and just cooked
22
Be sure to check the water level from time to time and replenish, if necessary, with boiling water
23
Carefully remove the steamer from the wok
24
The dumplings should be served immediately
25
Continue steaming the remaining dumplings, replenishing the wok with more boiling water
26
In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened
27
Drain and squeeze dry, reserving the soaking liquid
28
Cut off and discard the stems and mince the caps
29
Divide the scallops in half, putting the thickest on a plate; cover with plastic wrap and refrigerate
30
Mince the remaining thinner scallops
31
In a medium bowl combine the pork, mushrooms, minced scallops, cornstarch, sesame oil, salt, sugar, pepper, and 1 tablespoon plus 1 teaspoon of the reserved mushroom liquid
32
Put the won ton wrappers on a work surface and lightly cover with a damp towel
33
Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole
34
Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper
35
Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers
36
Put on a work surface and carefully pleat the excess wrapper, pressing down the filling
37
Put the dumpling upright on a plate
38
Continue filling the rest of the wrappers
39
Cut the reserved scallops horizontally into 24 thin rounds
40
Put a slice of scallop on each dumpling
41
Put a pinch of carrot in the center
42
Line a 12-inch bamboo steamer with the cabbage leaves, or cheesecloth
43
Place half the dumplings on the leaves, 1/2-inch apart
44
Cover the steamer with its lid
45
Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat
46
Carefully put the steamer in the wok, and steam on high heat 5 to 7 minutes or until the pork is no longer pink and just cooked
47
Be sure to check the water level from time to time and replenish, if necessary, with boiling water
48
Carefully remove the steamer from the wok
49
The dumplings should be served immediately
50
Continue steaming the remaining dumplings, replenishing the wok with more boiling water