Steamed Scallop Wontons

Contains:  Shellfish (scallops, oyster), gluten.  Is:  Quick and easy.  

This recipe is designed for #FishFridayFoodies.  Theme this month is “Small Bites”.  You will find the links to other creators in this challenge at the end of this post.

You can adapt this recipe for frying (pan or in a deep dish) – I simply prefer the steamed texture of the wonton wrappers over the fried – and, well, secondarily, it’s healthier this way.  And third, if you do have a wonton break open, it’s less fatal to the wonton.

Speaking of that, here’s how they finally got folded (some of the earlier ones I made above started to shape up better as I got the below technique down:

Prep Time: 30 minutes.
Cook Time:  15 minutes.
Rest Time:  Maybe a minute.
Cuisine:  Chinese.
Makes:   40-50 wontons.
Leftovers:  Dash some drops of water over before re-heating.

.INGREDIENTS:

Dipping sauce:

• 4 tablespoons low sodium tamari or soy sauce.
• 2 tablespoons black vinegar
• 1/4 teaspoon sesame seed oil.
• A bare pinch of sugar.
• Optional:  a sprinkle of toasted sesame seeds and/or a few chopped cilantro (coriander) leaves.

Wontons:

• 1 large shallot, peeled and finely chopped.
• 100 grans cabbage finally chopped
• 3-4 tablespoons oyster sauce.
• 1.5 teaspoon Chinese 5 spice seasoning
• 1.5 teaspoon ginger paste
• 100 grams scallops, chopped (either bay or sea scallops)
• Wonton wrappers – about 40-50.

Make the sauce first:  add all the above ingredients under Sauce together.  If you are making the sauce significantly in advance, add any cilantro (coriander) leaves just prior to serving.

For the wontons, cook the shallot and cabbage in a skillet with cooking oil, about 5 minutes, stirring.  Add the oyster sauce, Chinese Five Spice and the ginger paste, stir another minute to combine.

Add the scallops and celery (or water chestnuts), cook for 1 or two minutes longer.

Line the bottom of a steamer with either lettuce/cabbage leaves, or parchment paper, to prevent sticking.  Wet the edges of each wonton wrap with a dab of water – use a brush or your fingers.

Place a teaspoon of stuffing in the center of a wrapper, then fold one corner to the most distant corner.  Press to seal.  Add a neighboring corner to the first two, and follow up by adding the last to the first three.  Press to seal, and move down  the edges so that the stuffing remains sealed inside.  (Don’t overstuff.)

Place in the steamer basket, on leaves and parchment.  Do this until your steamer is full, making  sure the wontons don’t touch each other – they will stick together.  Extra wontons should be assembled now and left to wait on a place or baking pan (atop parchment paper) until their turn at the steamer.

Add sufficient water to the bottom of the steamer that it won’t all evaporate while steaming.  Set the bottom to boil, and once boiling, reduce heat slightly, and add basket to the bottom, and cover.

Steam for about 5 minutes.  Use tongs to remove wontons, add in a second batch, and steam those.

Serve with the dipping sauce.

Shared with #FishFridayFoodies, this month’s recipes are under the theme:  Small Bites.  Member Recipes below!

• A Day in the Life on the Farm.  Smoked Salmon Rolls.
• Culinary Adventures with Camilla.  Marbled Smoked Salmon-Topped Deviled Eggs.
• Food Lust People Love.  Baked Crawfish Ragoon.
• Karen’s Kitchen Stories.  Shrimp Cocktail Cucumber Cups.
• Of Goats and Greens.  Steamed Scallop Wontons.
• Palatable Pastime.  Kung Pao Shrimp Lettuce Wraps
• Sneha’s Recipe.  Pudina/Minty Shrimp Skewer

Link Parties:

• Farmhouse Friday.
• Fiesta Friday, with Jhuls @ The Not So Creative Cook
• Full Plate Thursday.
• What’s for Dinner?  Sunday Link-Up