How to Make Delicious Bay Scallop, Pork, and Chive Dumplings at Home?
Q: Can I use ground pork instead of chopping it myself for the dumplings?
A: Yes, you can use ground pork for convenience.
Q: How thin should the dumpling wrappers be rolled out?
A: Roll them to a medium thickness, slightly thinner at the edges and a bit thicker in the middle.
Q: Is there a vegetarian alternative for the scallops and pork?
A: For a vegetarian version, you can substitute with mushrooms or tofu.
2 tablespoons Wei Da Mei Ji Xian Soy Sauce (for dipping sauce)
1 tablespoon Wei Da Mei Chun Xiang Vinegar
Green Onions, Sesame Seeds, and Cilantro to taste
Instructions:
Prepare all ingredients.
Soak the wood ear mushrooms in water for 30 minutes.
Chop the pork into small dices or mince it.
Clean the bay scallops. If they are large, cut them into smaller pieces.
Wash and finely chop the chives.
Finely chop the soaked wood ear mushrooms and mix with pork, bay scallops, and chives.
Add 3 tablespoons of Wei Da Mei Ji Xian Soy Sauce to the mixture.
Add 2 tablespoons of Wei Da Mei Zhen Pin Oyster Sauce, 4g of salt, and 22g of cooking oil, and mix well.
Mix flour, egg, 3g salt, and 240g water to form a smooth dough. Cover with plastic wrap and let it rest for about 15 minutes.
Roll the rested dough into a long log.
Cut into small pieces, each weighing about 16g.
Roll each piece into a circular wrapper, thicker in the middle and thinner at the edges.
Add an appropriate amount of filling to each wrapper.
Fold and pinch to form dumplings.
Place the dumplings on a tray dusted with flour.
Boil water in a pot and cook the dumplings. Add a bowl of cold water after they come to a boil. Repeat 2-3 times for meat-filled dumplings.
Prepare a dipping sauce with 2 tablespoons of Wei Da Mei Ji Xian Soy Sauce, 1 tablespoon of Wei Da Mei Chun Xiang Vinegar, some cool boiled water, and a mix of green onions, sesame seeds, and cilantro.