You won’t believe how easy it is to make these gorgeous steamed scallop and spinach dumplings!
- 200 g cleaned scallops, finely chopped
- 100 g baby spinach, blanched, chopped,
- 1 green onion, finely chopped
- 2 tsps light soy sauce
- ½ tsp sesame oil
- 30 gow gee wrappers
- Chinkiang vinegar, chilli sauce, to serve
In a medium bowl, combine scallops,spinach, onion, sauce and sesame oil.
Hold a wrapper and place 1 tsp mixture in the centre. Brush edges with a little water. Pinch edges together in centre; press to seal. Arrange dumplings in a single layer on baking paper.
Place baking paper with dumplings in steamer over a wok of simmering water, avoiding base of steamer. Steam dumplings, in two batches, 8 to 10 mins each, until filling is cooked.
Serve hot dumplings with combined vinegar and chilli sauce for dipping.
Bauer/Woman’s Day/ Photo: Brett Stevens
Text: Tatiana Gallon