CHINESE SCALLOP AND SHRIMP JAO-TZE (40)
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