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.
Ingredients for 20 pieces
- 300g saucer scallop meat, trimmed
- 1 tablespoons soy sauce
- 1/2 teaspoon castor sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt flakes
- 10 slices bamboo shoots, diced
- 12 garlic chives, trimmed and finely chopped
- 20 Shanghai wonton wrappers
- A little vegetable oil
- Soy sauce, for dipping
- Red vinegar, for dipping
- Chilli sauce, for dipping
What you do
- 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 1/4 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.
- Alternative species: Prawn.