DUMPLINGS ETIENNE
[1]
1/2 lb. sea scallops
1 bunch fresh spinach
1 T. peeled chopped fresh ginger
1 large shallot peeled
1 T. sesame oil
1 T. soy sauce
1/2 t. chili sauce
1 t. teriyaki sauce
1 t. hoisin sauce
1 t. oyster sauce
1 egg
30 or so round dumpling skins
SAUCE:
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1 T. sesame oil
3 T. rice vinegar
1 T. coarse grain Dijon mustard
2 scallions, green and white part, finely chopped
Whisk together the sauce ingredients and set aside.
Blanch the spinach, rinse under cold water and squeeze well to press out as much moisture as possible.
Run the scallops, ginger, shallot, sesame, soy, chili, teriyaki, hoisin, oyster sauce and egg in a food processor until it's a thick paste. Add the blanched spinach, pulse until well chopped but still distinct, green shreds standing out from the pale scallop filling.
Fill the dumplings. Lay out the round skins 6 or so at a time. A generous teaspoon of filling in the center of each. Dip your finger in water and run it around the edge of each skin. Fold over to make a half moon, pinching the moist edges for a strong seal. At each end, tuck up the crease to make a little pleat and pinch tight. Finish by pinching the edges well, completely sealing the dumpling. Place standing up on an oiled pan, creating a flat bottom so they're erect, crests pointing to the heavens.
In a large skillet, heat 1 T. of cooking oil. When hot, add the dumplings, still standing up. Fry on medium heat until the bottoms are well browned, about 3 minutes. Jiggle the pan to keep them from sticking to each other. Be careful not to burn. When the bottoms look nice and crispy, add 1/4 c. of water and cover. The steam will cook the tops of the dumpling skins. It'll take about 4 minutes for the water to cook off, when it does, they're ready.
Serve on a platter with the sauce spooned over, or make individual plates of five or six.