Submitted by Heather Mann
It helps to use a non-stick pan to keep the dumplings from sticking. When dumplings are firm to the touch, they are cooked.
1 Tbsp finely minced ginger
2 whole green onions
¼ lb raw medium shrimp, shelled and deveined
½ lb fresh sea scallops
1 Tbsp thin or low-sodium soy sauce
30 wonton skins, thinnest type
¼ cup cornstarch
2 Tbsp flavorless cooking oil
Coconut-Herb Glaze
½ cup unsweetened coconut milk
½ cup freshly squeezed orange juice
1 Tbsp oyster sauce
½ tsp Indian curry powder
½ tsp Asian chile sauce
2 Tbsps minced fresh basil or cilantro sprigs
To prepare the filling, mince the ginger, green onions, shrimp, and scallops then place in bowl. Add the soy sauce and, using your hands, mix thoroughly. Refrigerate. In a bowl, combine the sauce ingredients and refrigerate.
To make the dumplings, place a wonton skin on a flat surface. Place 2 teaspoons of filling in the center. Dip your finger in water and run around the edges of the wonton skin. Fold the skin in half an run your finger back along the closed edges to seal. Repeat with remaining ingredients.
Place a 12-inch non stick sauté pan over high heat. Add the cooking oil, then immediately place the dumplings, bottom side down, into the pan. Fry the dumplings until the bottoms are golden brown, about 2 minutes. Pour in the sauce. Immediately cover the pan, reduce the heat to medium-high, and cook the dumplings until firm to the touch (about 30 seconds). Remove the lid and shake the pan so that the dumplings “capsize” and are glazed all over with the sauce.
Family Recipe Tree 