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Scallop and Ginger Dumplings with Sichuan Chilli Dressing

Recipe By: Kylie Kwong

INGREDIENTS

Sichuan Chilli Dressing:
2 teaspoons dried chilli flakes
1/2 cup Spiral Organic Sunflower Oil
2 tablespoons Spiral Organic Tamari
2 tablespoons hot water
1 tablespoon Spiral Organic Brown Rice Vinegar
2 teaspoons white sugar
Pinch Sichuan pepper and salt

Scallop Dumplings
16 fresh scallops (180g), halved crossways
2 spring onions, finely sliced
5 cm x 1 cm knob (15g) ginger, finely diced.
1 teaspoon Spiral Organic Tamari
½ teaspoon white sugar
½ teaspoon Spiral Organic Toasted Sesame Oil
16 fresh wonton wrappers (about 8 cm Square)
Baby coriander

METHOD

Sichuan Chilli Dressing:

Place chilli in a heat proof bowl.
Heat oil in a small heavy-based frying pan until the surface shimmers slightly.
Carefully pour hot oil over chilli in the bowl to release the heat and flavour.
Stir to combine and stand, uncovered, for 30 minutes.

Scallop Dumplings:

Combine all ingredients except wonton wrappers in a bowl.
Next, fill and shape the dumplings ( see below ).
Bring a large saucepan of water to the boil.
Drop dumplings into the water and boil for 2 1/2minutes or until cooked and wrappers are translucent.
To test if the dumplings are ready you will need to remove one and cut into it with a sharp knife to check that the filling is hot.
When ready, remove with a slotted spoon and drain on a plate.
Arrange dumplings on a platter. Stir Sichuan Chilli Dressing well to combine before spooning over the dumplings. Serve immediately garnished with baby coriander and sprinkle with Sichuan pepper and salt.

Filling and Shaping Dumplings

1. Place a rounded teaspoon of filling in the centre of a wonton wrapper.
2. Dip your finger in water and moisten the edges of the wrapper.
3. Gently lift one corner of the wrapper.
4. Fold the wrapper in half over the filling, creating a triangle.
5. Lightly press round filling and along edges to seal.
6. Repeat with remaining wrappers and filling.

SPIRAL FOODS