For the dumplings:

½ pound sea scallops, roughly chopped

½ pound shrimp, peeled, cleaned and roughly chopped

1 teaspoon salt

½ teaspoon coarsely ground black pepper

1 tablespoon grated ginger

1/3 cup chopped scallions

1 teaspoon toasted sesame oil

½ cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish

1 serrano chile, finely chopped

40 round dumpling wrappers, 3-1/2 inch diameter

For the dipping sauce:

½ cup rice vinegar

1 teaspoon spicy sesame oil

2 scallions, thinly slivered


1.  Put chopped scallops and shrimp into a bowl.  Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile.  Mix well with a wooden spoon, then cover and refrigerate at least 1 hour (mixture may be prepared up to 1 day ahead).  You should have about 2-1/2 cups of filling.

2.  Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper.  Lightly moisten the edge of each wrapper with water and pinch together to surround the filling and form a half moon.  Pleat the edges to secure the seal.

3.  Bring a large low pot of well-salted water to a boil over high heat.  Meanwhile, make the dipping sauce:  Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.

4.  Add 12 dumplings at a time to the pot.  When they bob to the surface simmer 4 minutes, then remove with a slotted spoon or spider.  Serve each person 3 to 4 dumplings in a small bowl.  Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

from David Tanis, printed in the New York Times

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