Scallop Pot-sticker Dumplings
These delicious dumplings, called ‘wor tip’ in Chinese, are popular on yum cha trolleys. Their two-step cooking process gives them a crisp pan-fried base and a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sydneyfishmarket.com.au.
Cooking tools:
- Food processor
- Nonstick skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Kitchen towel
- Serving bowl
Ingredients
- 300g Saucer Scallop meat, trimmed
- 1 tablespoon soy sauce, plus extra for dipping
- ½ teaspoon castor sugar
- ½ teaspoon sesame oil
- ¼ teaspoon salt flakes
- 10 slices bamboo shoots, diced
- 12 garlic chives, trimmed and finely chopped
- 20 Shanghai wonton wrappers
- A little vegetable oil
- Red vinegar, for dipping
- Chilli sauce, for dipping
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