Fried Pork And Scallops Dumplings

This recipe makes 75 dumplings also can be use minced chicken meat.

Ingredients:

1 cup coarsely chopped fresh scallops
600g ground pork
90g finely chopped spring onion or scallion
250-300g finely chopped cabbage
sea salt to taste
store bought dumpling wrappers
vegetable oil
Taiwanese black vinegar
finely shredded ginger soaked in clean water
corn stack or flour
water

Preparation:

1. Combine 2 tbsp of 1/2 cup of water. Combine the cabbage, spring onion, pork and scallops in mixing bowl add some salt, mix with your hands until just combined.

2. Place about a tablespoon of filling in the middle of the wrapper. With your finger or a pastry brush along with water and flour mixture paint the edge with water and fold into a half-moon shape like your making a Spanish empanadas, pleating one side 4 times as you go to ensure there are no holes.
If you have a hole, dumpling filling will leak out. Repeat the process until all of your wrappers have been filled and pleated. 

3. Place on a tray lined with wax paper, flattening the bottom. Try to give each dumpling space, so that they don’t stick to each other.

4. Heat a large nonstick skillet with 2 tsp of oil at slow medium heat. Add as many dumplings as you can, the dumplings are first fried on their flat side for 1 0r more minutes (do not flip them) Pour around 6-7 tbsp of water and sealed with a lid, let steamed for a while. 

5. When the water is evaporate add more water 6-7 tbsp use more if needed and boil-cook 8-10 minutes, until the liquid is absorbed and the dumplings are slightly translucent.

6. Add around 5 tbsp of flour mixture,

7. Cover and cook until brown and crispy. Served along with black vinegar and ginger.