Scallop Sui Mai

this is another dumpling recipe and makes a great appetizer.

• Ready In: 50 mins
• Yields: 28 dumplings

Ingredients

• 8  dried shiitake mushrooms
• 8  ounces scallops, minced
• 6  ounces ground pork
• 1  teaspoon  minced chives
• 1⁄4 cup  minced carrot
• 2  teaspoons  sesame oil
• 1  teaspoon cornstarch
• 2  teaspoons soy sauce
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon pepper
• 28  round, shanghai style wonton wrappers
•  cabbage leaves or  lettuce leaf

Directions

1. soak mushrooms in warm water for 30 minutes, or until soft.
2. remove and discard stems, squeeze out excess moisture, and mince the tops.
3. combine with the next 9 ingredients (this can also be done in a processor).
4. Put the won ton wrappers on a work surface and lightly cover with a damp towel.
5. Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
6. Put one wrapper over the hole and put 1 tablespoon filling in the center of the wrapper.
7. Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
8. Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
9. Put the dumpling upright on a plate.
10. Continue filling the rest of the wrappers.
11. Line a 12-inch bamboo steamer with cabbage or lettuce leaves, or use a cheesecloth.
12. Place half the dumplings on the leaves, 1/2-inch apart.
13. Cover the steamer with its lid.
14. Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
15. Carefully put the steamer in the wok, and steam on high heat 10-15 minutes or until the pork is no longer pink and just cooked.
16. Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
17. Carefully remove the steamer from the wok.
18. The dumplings should be served immediately.
19. Continue steaming the remaining dumplings, replenishing the wok with more boiling water.