- Prep Time 0:30
- Cook Time 0:18
- Estimated Cost $12.50
- 24 Comments
It’s nice cooking for someone who appreciates it, but it’s really nice cooking with someone, especially when he or she shares your enthusiasm for food and its preparation, so last night Michael and I joined forces to make this simple and tasty dish. Dumplings are a great dish to make with another person because once the filling is prepared, you can sit and talk while you assemble them. I guess it’s kind of like scrapbooking in this regard…except you will never find me scrapbooking.
It takes a little practice to get the dumpling assembly right, so it might be a good idea to have a few extra won ton wrappers on hand the first time you make this.
- about 30 small square won ton wrappers $2
- 1/2 lb fresh scallops, chopped roughly $7.50
- 1 small piece ginger, minced $1
- 3 cloves garlic, minced Pantry
- 1 small bunch cilantro, chopped $1
- 6 scallions, sliced $1
- 2 tbsp soy sauce, plus more for dipping Pantry
- 3 tbsp vegetable oil, divided Pantry
- In a large frying pan over medium heat, heat 1 tbsp oil. Add scallops, garlic, cilantro and scallions. Cook for 2-3 minutes or just until scallops become slightly firm. Drizzle soy sauce over the pan's contents and cook for 1-2 minutes, or until sauce is mostly absorbed. Transfer mixture to a bowl and allow to cool for 2-3 minutes.
- To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
- To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
- Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
- Serve hot with soy sauce for dipping.
Makes 30 dumplings.
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What They're Saying
Jen, on Dec 10, 04:21 PM, wrote:
What kind of scallops did you use?
MousE, on Mar 3, 12:00 PM, wrote:
Wow, those look good! You make it look very easy. That’s how I am doing it from now on – I’ve made potsticker dumplings before, but it was so complicated, the dumplings tended to fall apart, and the potsticker part was certainly accurate. But I’m doing it your way and looking forward to the result! Thanks for this post. I enjoy your site.
Central PA Chris, on Mar 18, 11:13 PM, wrote:
This and the Eggplant-Chard Wonton recipe got me and my brother to do a dumpling cooking night. I had shrimp and not scallops around so used those and it worked well. Didn’t knock my socks off like some of the other recipes I’ve made from here, but was quite tasty and I’d make them again.
Pat, on Nov 10, 10:23 AM, wrote:
These were great. My husband loved them. The recipe had me a bit confused, though. Was the small piece of garlic for $1 actually supposed to be ginger? That’s what I used and it worked fine.
The frying and then steaming technique was perfect for holding them together, especially for the stubborn ones that refused to stay closed in some places. None of these fell apart during cooking!