Eating copious amounts of dumplings on Lunar New Year symbolizes wealth for the year ahead because the small parcels of dough filled with protein and vegetables resemble bags of money. You won’t have a problem eating all of these scallop wontons tossed in a rich soy-butter sauce. The filling is a simple yet flavorful blend of scallops (which on their own symbolize wealth due their round shape and golden color when seared) and minced jalapeños for a gentle heat and aromatics. The sauce is not traditional, but the rich butter bloomed with chile flakes and salty soy sauce complements the natural sweetness and oceanic flavors of the scallop wontons. Remember, the more dumplings you eat, the richer you will be!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 50 wontons |
Ingredients
- 1 pound scallops, finely chopped
- 1 jalapeño, minced
- 4 garlic cloves, minced
- 4 green onions, whites and greens chopped, plus more for garnish
- 1 teaspoon sesame oil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 50 square wonton wrappers
- All-purpose flour, for dusting
- 6 tablespoons unsalted butter
- 1 teaspoon chile flakes
- 1/3 cup soy sauce
Instructions
- For the wontons: Mix the scallops, jalapeño, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar and cornstarch in a medium bowl to combine.
- To assemble the wontons, have a small cup of water on the side for sealing the edges of the wrappers. Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tablespoon of filling to the center of the wrapper. Dab a little water along the top edges of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. Dab the 2 ends of the triangle with water and fold them together so that they touch. Pinch tightly to seal. Place the wonton on a lightly floured tray or plate and repeat with the remaining wrappers and filling.
- Bring a large pot of water to a boil. Boil the wontons in batches until floating and fully cooked, 4 to 5 minutes. Strain out the wontons and transfer to a larger serving bowl or platter.
- For the soy-butter sauce: Combine the butter and chile flakes in a medium saucepan. Melt the butter over medium heat and bring to a simmer; continue to simmer for about 1 minute. Turn off the heat and add the soy sauce.
- Pour the soy-butter sauce over the wontons, toss to evenly coat and garnish with chopped green onions.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 118 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 9 mg |
| Sodium | 348 mg |
Reviews
Delicious! I followed the recipe but since I used bay scallops, I simply cut them in half instead of finely chopping them. Even with the larger chunks of scallops, I found that 4 minutes was sufficient to cook the wontons.