Having hopefully got taste buds tingling with my first noodle recipe last week, a spicy beef pho, I thought I would opt for something totally different in this week’s post. Noodles come in all shapes and sizes from the long thin, slippery and slurpy noodles of the Vietnamese inspired soup, to the Chinese dumplings I have chosen today. Made with a fresh egg noodle dough, wonton wrappers are sold chilled or frozen in small square sheets of about 40 or so. They are available in Asian stores and online.
Chinese cooking, done well, is hard to beat and dim sum is a good example of just how difficult this can be. There are hundreds of restaurants (around the world) serving cheap, yes, but not great dim sum. However when you bite into a light, sleek, soft steamed dumpling to discover the delights inside it can be pure bliss. So with this I wish everyone a very happy Chinese New Year.
Steamed Rice Noodle Dumplings with Scallops
I love steamed dumplings and these are just about my favourite type. Dim sum or yum cha (as it’s known in Australia) was always a great lunch out for us – officious waiters pushing trolleys with towering bamboo steamers full of different dumplings and other delights
250 g shelled scallops (with out corals)
50 g water chestnuts, drained and chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh garlic chives
1 tablespoon light soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
24 wonton wrappers
Szechuan chilli dressing
100 ml sunflower oil
1-2 teaspoons dried red chilli flakes
2 tablespoons light soy sauce
1 tablespoon black vinegar
2 teaspoons caster sugar
1/4 teaspoon Szechuan pepper
a little sunflower oil, for cooking
shredded spring onions, to garnish
Make the dressing
Heat the oil in a small saucepan until it just starts to shimmer, remove from the heat and stir in the chilli flakes. Set aside for 30 minutes and then strain through a fine sieve into a clean bowl. Stir in all the remaining ingredients. Set aside.
Make the dumplings
Trim the scallops, cutting away the grey muscle attached at one side and cut into small dice. Place in a bowl with the chestnuts, garlic, chives, soy sauce, oyster sauce and sesame oil and stir well.
Lay the wrappers flat on a board and place a teaspoon of the scallop mixture in the centre. Brush around the edges with a little water and draw the sides up and around the filling pressing together to seal. Transfer each one to a baking tray lined with baking paper.
Pop the base of each dumpling in a dish of oil and transfer to a medium-sized bamboo steamer. Cover and steam over a pan of simmering water for about 10-12 minutes until firm and cooked through. Serve with the dressing, garnished with shredded spring onions.