These utterly delicious Spicy Scallop Dumplings are a special treat the whole family can enjoy. It's fun to make these up together and make it a family affair! Serve warm with Soy and Chili Dipping Sauce. Recipe compliments of cookbook author Ying Chang Compestine.
- 1/2 lb. fresh scallops, finely chopped
- 1/4 cup finely chopped white onion
- 1 1/2 tablespoons MAGGI Seasoning Sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 24 to 26 round (gyoza) dumpling wrappers
- 2 tablespoons canola oil, divided
- 1 cup water, divided
- Soy and Chili Dipping Sauce (recipe follows)
COMBINE scallops, onion, seasoning sauce, soy sauce and sesame oil in large bowl; mix well.
DIP one edge of wrapper into water. Spoon about 1 1/2 teaspoons of scallop mixture into center of wrapper. Work with 1 wrapper at a time (cover remaining wrappers to keep them from drying). Fold the wrapper over to form a half circle, pressing the dry edge on to the wet edge. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Place dumplings on baking sheet. Cover loosely with a towel to keep them from drying.
MIX 1 tablespoon oil and 1/2 cup water in large, nonstick skillet. Arrange half of the dumplings in a winding circle in the skillet, leaving just a little space between each one. Cover; cook over medium-high heat for about 10 minutes or until dumplings turn light brown and puff up.
REPEAT procedure with remaining 1 tablespoon oil, remaining 1/2 cup water and dumplings. Serve warm with Soy and Chili Dipping Sauce.
FOR SOY AND CHILI DIPPING SAUCE:
COMBINE 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons finely chopped green onion, 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce and 1 teaspoon sesame oil in a small bowl.