Scallop
and Water Chestnut Shumai
Jean-Georges Vongerichten
of 66 - New York, NY
Adapted by StarChefs
Yield: 3-4 Servings Ingredients:
Scallop Mix
- 1 pound raw scallops, diced
- 2 Tablespoons chives, chopped
- Pinch of sugar
- Pinch of ground black pepper
- 6 water chestnuts, peeled and chopped
- Kosher salt, to taste
- 1 package of wonton skins
Dipping Sauce
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon grated ginger
Method:
In a large bowl, combine all of the scallop mix ingredients. Separate
the wonton skins and lay them out on a cutting board or clean countertop.
Brush the edges of the wonton skins with water. Roll 1 teaspoon
of the mixture into a ball and place it in the center of the wonton
wrapper. Fold each wrapper in half diagonally, squashing the filling
to fit, and pinch to seal the edges together. Repeat with the remaining
wonton wrappers and filling.
In a bamboo steamer over a pot or wok of boiling water, place the
dumplings and cover. Steam for 8-10 minutes until fully cooked.
Meanwhile, combine all of the dipping sauce ingredients in a small
bowl. Serve the dumplings immediately with the dipping sauce on
the side.
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