Pan-Fried Garlic-Scallop Dumplings

By Lv2Cook

Ingredients

• 1/2 pound scallops minced
• 1/4 cup minced fresh onion
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon chili oil
• 4 garlic cloves minced
• 36 round gyoza skins
• 2 teaspoons vegetable oil divided
• 1/2 cup water divided
• 3/4 cup Soy-Sesame Dipping Sauce
• Sliced green onions (optional)
• Edible flowers (optional)

Details

Servings 1

Preparation

Step 1

Combine first 6 ingredients in a bowl.

Spoon about 1 1/2 teaspoons of scallop mixture into center of each gyoza skin, working with 1 skin at a time (cover remaining skins to keep them from drying). Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings on a baking sheet; cover loosely with a towel to keep them from drying.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium- high heat. Arrange half of dumplings in skillet; cover. Cook 5 minutes or until lightly browned. Add 1/4 cup water; reduce heat to medium-low. Cover and simmer 5 minutes. Remove dumplings, and keep warm. Repeat procedure with remaining dumplings, 1 teaspoon vegetable oil, and 1/4 cup water. Serve with Soy-Sesame Dipping Sauce. Garnish with green onions and edible flowers, if desired.

Serving Size: 3 dumplings and about 1 tablespoon sauce