Makes 24 to 26 dumplingsIngredients:
1/2 lb. fresh scallops, finely chopped
1/4 cup finely chopped white onion
1 1/2 tablespoons Seasoning Blend for Satay Chicken
1 tablespoon Cooking Soy Sauce
24 to 26 round dumpling wrappers (gyoza)
2 tablespoons canola oil, divided
1 cup water, divided
Soy and Chili Dipping Sauce
Preparation:
Combine scallops, onion, Seasoning Blend and Cooking Soy Sauce in a large bowl; mix well.
Dip one edge of wrapper into water. Spoon about 1 1/2 teaspoons of scallop mixture into center of wrapper. Work with 1 wrapper at a time (cover remaining wrappers to keep them from drying). Fold the wrapper over to form a half circle, pressing the dry edge on to the wet edge. Pinch the edges together to seal. Repeat with remaining wrappers and filling.
Place dumplings on baking sheet. Cover loosely with a towel to keep them from drying.
Mix 1 tablespoon oil and 1/2 cup water in large, nonstick skillet. Arrange half of the dumplings in a winding circle in the skillet, leaving just a little space between each one. Cover , than cook over medium-high heat for about 10 minutes or until dumplings turn light brown and puff up.
Repeat procedure with remaining oil, water and dumplings. Serve warm with Soy and Chili Dipping Sauce.
