Scallop Dumplings with Coconut/Basil Sauce


Scallop Dumplings with Coconut-Basil Sauce

Everyone LOVES these!!  These are wonderful — Half-moon dumplings filled with a mixture of Bay-Scallop, Mushroom, Spinach and tasty Spices and Sauces.

The Filling can be made a day ahead, and the dumplings assembled and sauteed the next day.  The spicy Coconut Sauce is a special final flavor as well.


6 large dried Asian Mushrooms
6 cups Spinach Leaves – Rinsed & drained
2 small Green Onions – Chopped
2/3 lb. fresh Scallops
1/3 lb. ground Chicken
1 tbsp. fresh Ginger — Finely minced
1 tbsp. Oyster Sauce
2 tsp. dry Sherry
2 tsp. dark Sesame Oil
1/2 tsp. Asian Chile Sauce
Pkg. Wonton Skins (preferrably Round)
Cornstarch (for Dusting)

Soak and drain Mushrooms — Remove stems; coarsely chop.  Process in food processor to further mince.

In large pot, steam spinach, just till wilted.  Drain well — Press out all liquid.  Process Spinach and Green Onion in food processor to mince.

Coarsely chop the Scallops.  In a bowl, combine the Spinach, Mushrooms, Scallops, Ground Chicken, Ginger, Liquid sauces (Oyster Sauce, Sherry, Sesame Oil, Chile Sauce).  Mix with fingers till thoroughly combined.

For each Wonton round, place 1 full teaspoon of filling in center.  Moisten edges of skins with Water — Fold skins in half over filling — Pinch edges together firmly to look like caps.  Place Dumplings in single layer on baking sheet lined with non-stick parchment paper dusted with Cornstarch.  Refrigerate uncovered for no more than 5 hours.

Coconut-Basil Sauce:

1 tbsp. fresh Basil Leaves — Minced
1 small Green Onion — Minced
1/2 cup Chicken Stock
1/2 cup Coconut Milk
2 tbsp. dry Sherry
1 tbsp. Oyster Sauce
1/2 tsp. Sugar
1/2 tsp. Asian Chile Sauce

Combine all ingredients in bowl — Mix well.  Set aside.

Final Cooking:

In saute pan, over medium-high heat, add small amount cooking oil — Add Dumplings, about six at a time.  Fry till Dumplings turn golden on botton — About 2 minutes.  With spatula, turn Dumplings over.

With measuring cup, pour in 1/4 cup Sauce.  Immediately cover, reduce heat to medium.  Continue cooking till Dumplings are firm to the touch — About 2 minutes.  While cooking, shake pan so that Dumplings roll about and become totally glazed with Sauce.  Serve at once; garnish with additional Basil, or Green Onion.