Braised Scallop with Wine Stuffed Dumplings is a dish made with scallop, asparagus, shredded meat, glutinous rice dumplings, and xiaogan rice wine as the main ingredients. Take a look at the recipe steps.

400g of scallop; 100g of glutinous rice flour; 85g of lukewarm water (40-60 degrees); 1 small piece of ginger; 2 cloves of garlic; 2 shallots; 1 tbsp of garlic minced pepper sauce; 3 tbsp of wine; 1 tbsp of salt; 1 tbsp of sugar; 1 tbsp of soy sauce; 1 tbsp of dark soy sauce; 1 tbsp of oyster sauce; 1/2 tsp of pepper; 3 tbsp of cooking oil;

Cooking steps

Step 1

100g of glutinous rice flour add 85-90g of warm water to form a flocculent, then knead into a ball

Step 2

Roll into long strips and cut into small clusters, then knead into small rounds with your palm and cover with a damp cloth until ready to use

Step 3

Boil a pot of boiling water, add small rounds and cook until they float

Step 4

Strain out and set aside. Step 5

Slice garlic and ginger, slice green onion into white and green onion pieces, remove gills and clean scallop, cut into small pieces

Step 6

Marinate scallop with 1 tsp salt, light soy sauce, pepper, garlic, half of the ginger and green onion for more than half an hour

Step 7

Drain scallop after marinating. Place the scallops in a Ziploc bag, pour in 2 tablespoons of cornstarch and shake well

Step 8

Pour oil into a non-stick sauté pan and heat until it reaches 60% of its capacity

Step 9

Drain the scallops and fry them in the pan until both sides are golden brown

Step 10

Leaving a small amount of oil in the pan for frying the scallops, sauté the remaining slices of ginger, green onion and 1 tablespoon of the chopped chili sauce on a low flame

Step 10

Put the oil in a frying pan and heat on low for a few minutes. Sauce

Step 11

Pour in 3 tablespoons of wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 3 tablespoons of water and stir-fry well

Step 12

Add the pan-fried scallops and simmer for 2 minutes over low heat, then add the cooked dumplings, and gently turn the fish with a spatula to make the sauce thicken, then sprinkle the scallions on top of them and remove from the pot

Step 13

Please note: The sauce is very thick, but it's very thick. >

Step 13

For a nice presentation, pinch out the scallops, then top with the sauce and the dumplings.