Preparation Time:


Total Cooking Time:


Makes 25 scallop & ginger dumplings

1 tblspoon oil, 5cm ginger - peeled sliced and shredded, 4 spring onions - finely chopped, 25 scallops - red coral removed (350g), 1 tblspoon Shaosing (Chinese) wine or sherry, 2 teaspoons sesame oil, 1 teaspoon cornflour, salt and paper - to taste, 25 wonton pastries, 1 egg - beaten, oil - for shallow frying, 1/2 bunch garlic chives




Heat the oil in a pan; add the ginger and spring onions and cook over medium heat for 2 min, stirring occasionally. Increase heat and when pan is very hot, add scallops and stir-fry, tossing quickly, for 30 sec. Remove pan from heat.


Combine the wine, sesame oil, cornflour, salt and pepper in a bowl and blend to a smooth paste. Pour over the scallops, return pan to heat and toss over high heat for 30 sec or until liquid has thickened. Cool completely.


Working with one pastry at a time (keeping the rest covered), lightly brush edge of pastry with beaten egg. Place a scallop in the center, bring up the sides and pinch together to form a pouch, leaving a frill at the top. Place on a baking tray and repeat with remaining pastries and filling.


Heat 1-2cm oil in a pan; add the scallop pouches (in batches if necessary) and cook for 4-5min or until golden brown. Drain on paper towels. Tie a chive around each and serve immediately.

Note: Use Chinese scallops, if possible. These are available from seafood markets or Chinese seafood shops and are bigger and whiter than other scallops with no red coral. If using other scallops, remove the red coral and double the quantity above.


If you have any inquiries on this recipe, please contact
our North South chef at

Back to Delicacies Menu