Poaching is a method of cooking food in gently simmering liquid at just below boiling point. It is very useful for cooking fragile seafood that may fall apart during more vigorous cooking. If preparing in advance, dip the bottom of the dumpling into a little cornflour to prevent it becoming soggy before cooking.
9 Saucer Scallops, trimmed
2 tablespoons Shaoxing (see notes)
1 teaspoon grated ginger
1 green onion, finely sliced
¼ teaspoon sesame oil
18 gow gee wrappers
Light soy sauce, for serving
Cut scallops in half horizontally. Combine Shaoxing, ginger, green onion and sesame oil, pour over scallops, cover and set aside for 15 minutes.
Fill a wok three-quarters full with water and bring to a gentle simmer. Reduce heat to low and cover until needed.
Lay gow gee wrappers out on a work surface. Place a Scallop half in the top half of each wrapper with a little of the marinade. Moisten the edges of the wrapper lightly with water and fold it over the Scallop to make a semi-circle, pressing to seal the edges and extract as much air as possible. Stand the gow gees on their base, fold the top over the front of the dumpling and wrap the two sides around the back, sticking them together with a drop of water. Cover with a damp cloth while making remaining dumplings.
Return water to a simmer and poach gow gees, in batches, for 3-5 minutes until tender.
Serve with soy sauce.
Shaoxing is Chinese rice wine, available from Asian grocery stores.
Bugs, Marron, Prawns.