Step 5: To test if the dumplings are ready you will need to remove one and cut into it with a sharp knife to check that the filling is hot. When ready, remove with a slotted spoon and drain on a plate.


Step 6: Arrange dumplings on a platter. Stir chilli dressing well to combine before spooning over the dumplings. Serve immediately sprinkled with the reserved darkened chilli flakes and Sichuan pepper and salt.


SCALLOP & GINGER DUMPLINGS WITH SICHUAN CHILLI DRESSING


Ingredients 1.


2.


Sichuan chilli dressing 2 tsp dried chilli flakes


3. 1/2 cup vegetable oil 4.


2 tbsp light soy sauce


5. 2 tbsp hot water 6. 1 tbsp malt vinegar 7. 2 tsp white sugar 8. pinch Sichuan pepper and salt (see at end of recipe) 9.


Scallop dumplings


10. 16 fresh scallops (180g), halved crossways 11. 2 spring onions, finely sliced 12. 5cm x 1cm knob (15g) ginger, finely diced. 13. 1 tsp light soy sauce 14. 1/2 tsp white sugar 15. 1/2 tsp sesame oil 16. 16 fresh wonton wrappers (about 8cm square) 17. Sichuan pepper and salt 18. 1 tbsp Sichuan peppercorns 19. 3 tbsp sea salt


Method


For Sichuan chilli dressing Step 1: Place chilli in a heat proof bowl.


Step 2: Heat oil in a small heavy-based frying pan until the surface shimmers slightly.


Step 3: Carefully pour hot oil over chilli in the bowl to release the heat and flavour. Step 4: Stir to combine and stand, uncovered, for 30 minutes.


Step 5: Strain cooled oil mixture through a fine sieve and reserve the darkened chilli flakes.


Step 6: Stir in remaining ingredients, except Sichuan pepper and salt, and set aside.


Meanwhile make the scallop dumplings Step 1: Combine all ingredients except wonton wrappers in a bowl.


Step 2: Next, fill and shape the dumplings (see below). Step 3: Bring a large saucepan of water to the boil.


Step 4: Drop dumplings into the water and boil for 2 1/2 minutes or until cooked and wrappers are translucent.


Step 4: Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling.


For Sichuan pepper and salt Step 1: Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat.


Step 2: Allow to cool, the grind to a powder in mortar and pestle or spice grinder. Store leftovers in an airtight container


An additional note: I can still smell the distinctive and intense, heavenly aroma of Sichuan peppercorns from my first trip to the stunning spice markets in Chengdu, capital of Sichuan Province. When infused with chilli oil, the haunting woody fragrance of these peppercorns becomes amplified, and when combined with the heat of chillies, the effect is simultaneously numbing and spicy.


More tips: 1.


I love the versatility of the Sichuan chilli dressing and find it goes perfectly with: white cooked chicken, steamed or grilled fish, steamed or grilled prawns or grilled calamari.


2. It's also delicious as a sauce for noodles – add some freshly julienned cucumber, beansprouts and coriander to garnish.


3. The dumpling filling can be made from prawns instead of scallops.


4. Wonton wrappers are available from supermarkets and your local Chinatown.


5. Omit the chilli flake garnish if sensitive to heat


6. You can buy chilli oil already made if time poor 7. Make the dumpling filling the day before if you have to, but best to fill and roll on the day of use, to avoid soggy dumplings.


Filling and shaping dumplings Step 1: Place a rounded teaspoon of filling in the centre of a wonton wrapper.


Step 2: Dip your finger in water and moisten the edges of the wrapper.


Step 3: Gently lift one corner of the wrapper. Fold the wrapper in half over the filling, creating a triangle.


Credit all images & content: kyliekwong.org 57 I INDIAN MIRROR JAN 2018


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