Friday, July 22, 2011

Scallop and Chive Dumpling Recipe

Chef Jacky will be preparing the delectable, pan fried, Scallop and Chive Dumpling Dim Sum dish live on a segment of Q13 Fox News This Morning on Monday, July 25th at 9:00 a.m. We invite you to follow along with Chef Jacky as he demonstrates the proper techniques used to create a spectacular Dim Sum dish. To give you a head start, here is the recipe Chef will be following. And you thought that was it? Jake will be in the studio recommending the most fitting wine pairings for this particular recipe. This should not be missed.

Scallop and Chive Dumpling

Serving: 25 dumplings

For filling:

1lb fresh scallop, chopped
1/2 lb garlic chive, chopped
3g salt
8g sugar
15g potato starch
1/2 tsp oyster sauce
1/2 tsp fish sauce
1 tsp oil
1/2 egg white
pinch of white pepper
dash of sesame oil

Combine all ingredients together and mix well, set aside.

For wrapper:

11/2 cup wheat starch
1 cup tapioca flour
1/2 cup potato starch
boiling hot water

Combine all dry ingredients and mix well. To make the dough, slowly pour dry ingredients in hot water and mix to form a clay consistency.

To make dumpling (see chef Jacky Lo demonstrate on Q13 Morning News):

1. Take a piece of cherry sized dough and roll it into a ball, press the ball flat with a knife or rolling pin to form a round wrapper.

2. Place 1 oz of filling in the center of the wrapper, close the end by folding the edge into the center.

3. Steam the dumpling for 3-4 minutes, remove from steamer, and brush the dumpling with sesame oil, pan fry dumpling until slighty brown on both sides.

Serve while it’s hot.

Join Wild Ginger for various Dim Sum delights off the Weekend Brunch Menu 11:30am -3pm on Saturday and 12pm-3pm on Sunday only available at The Wild Ginger Bravern in Bellevue.

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