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 supple steamed top. Shanghai wonton wrappers, which are made without egg, are best for this recipe.
300g Saucer Scallop meat, trimmed
1 tablespoons 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
Place Scallops, soy sauce, sugar, sesame oil and salt in a food processor and pulse until coarsely minced. Combine with bamboo shoots and garlic chives and mix well.
Lay wonton wrappers out on a clean dry work surface. Divide scallop mixture between them, placing it on one half of each wrapper. Dip your finger in water and lightly moisten two edges then fold the wrapper over the mixture to make a triangular shape and press the edges to seal. Flatten the long side of the triangle so that the dumplings sit up. Cover with a damp cloth while making remaining dumplings.
Place a large non-stick frying pan over a low-medium heat. When hot, add a little oil. Place dumplings in the pan and cook for about 3 minutes, until bases are golden and crisp. Add ¼ cup water, cover and cook for about 4 minutes, until most of the water has evaporated and the wonton wrappers have become tender.
Serve with soy sauce, red vinegar and chilli sauce for dipping.