Scallop and ginger dumplings with Sichuan chilli dressing
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.
This simplified version of Sichuan chilli dressing was inspired by my travels and provides a delicious combination of smoky, sweet, sour, spicy and salty flavours – not only delectable when served with dumplings but also suitable for other seafood dishes and poultry. Of course, if you are sensitive to chilli, you can omit garnishing the dumplings with the darkened chilli flakes.
![Peppercorn and chilli work magic with these scallop and ginger dumplings.](http://web.archive.org./web/20170604044652im_/https://www.fairfaxstatic.com.au/content/dam/images/g/w/a/x/3/d/image.related.articleLeadwide.620x349.gwav89.png/1496101426936.jpg)
For Sichuan chilli dressing
2 tsp dried chilli flakes
1/2 cup vegetable oil
2 tbsp light soy sauce
2 tbsp hot water
1 tbsp malt vinegar
2 tsp white sugar
pinch Sichuan pepper and salt (see at end of recipe)
1. Place chilli in a heat proof bowl.
2. Heat oil in a small heavy-based frying pan until the surface shimmers slightly.
3. Carefully pour hot oil over chilli in the bowl to release the heat and flavour.
4. Stir to combine and stand, uncovered, for 30 minutes.
5. Strain cooled oil mixture through a fine sieve and reserve the darkened chilli flakes.
6. Stir in remaining ingredients, except Sichuan pepper and salt, and set aside.
Meanwhile make the scallop dumplings
16 fresh scallops (180g), halved crossways
2 spring onions, finely sliced
5cm x 1cm knob (15g) ginger, finely diced.
1 tsp light soy sauce
1/2 tsp white sugar
1/2 tsp sesame oil
16 fresh wonton wrappers (about 8cm square)
1. Combine all ingredients except wonton wrappers in a bowl.
2. Next, fill and shape the dumplings (see below).
3. Bring a large saucepan of water to the boil.
4. Drop dumplings into the water and boil for 2 1/2 minutes or until cooked and wrappers are translucent.
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.
6. Arrange dumplings on a platter. Stir Sichuan chilli dressing well to combine before spooning over the dumplings. Serve immediately sprinkled with the reserved darkened chilli flakes and Sichuan pepper and salt.
Filling and shaping dumplings
1. Place a rounded teaspoon of filling in the centre of a wonton wrapper.
2. Dip your finger in water and moisten the edges of the wrapper.
3. Gently lift one corner of the wrapper. Fold the wrapper in half over the filling, creating a triangle.
4. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling.
Serves 4 as a starter
For Sichuan pepper and salt
1 tbsp Sichuan peppercorns
3 tbsp sea salt
1. Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat.
2. Allow to cool, the grind to a powder in mortar and pestle or spice grinder. Store leftovers in an airtight container
More tips:
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.
- It's also delicious as a sauce for noodles – add some freshly julienned cucumber, beansprouts and coriander to garnish.
- The dumpling filling can be made from prawns instead of scallops.
- Wonton wrappers are available from supermarkets and your local Chinatown.
- Omit the chilli flake garnish if sensitive to heat
- You can buy chilli oil already made if time poor
- 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.
Steamed snapper fillets with ginger, spring onions and coriander
Being of Cantonese heritage my personal diet has always been extremely rich in seafood; it is not unusual for me to consume seafood at least five times per week. In this country we are so fortunate to have daily access to some of the highest quality seafood in the world and within the Chinese kitchen I particularly love "steaming" fish, with its gentle, delicate, light, wholesome results. The wonderful smoky-nuttiness of the hot peanut oil brings this classic Cantonese recipe together, infusing the aromatic ginger, soy and sugar.
4 x 100g snapper fillets
1/3 cup water
2 tbsp shao hsing wine
2 tbsp ginger julienne
1 Chinese cabbage (wombok) leaf
1/2 teaspoon white sugar
2 tbsp light soy sauce
1/4 tsp sesame oil
1/2 cup spring onion julienne
1 1/2 tbsp peanut oil
1/4 cup coriander leaves
1. Place fish in a shallow heat proof bowl that will fit inside a steamer basket. Pour water and wine over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 5-6 minutes.
2. Cut Chinese cabbage leaf into 4 squares and slip inside steamer. Cover and steam for a further 2-3 minutes, or until cabbage has warmed through and fish is just cooked. The flesh should be white; if it is still translucent, cook for another minute or so.
3. Remove cabbage from steamer and arrange on a serving plate. Using a spatula, carefully remove fish fillets from steamer, and place on top of hot cabbage.
4. Pour any liquid left in bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion.
5. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander, and serve at once.
Recipe tips:
- Other fish suitable for this recipe include: Blue eye, bar cod, bream, King George whiting, ling, barramundi, mahi mahi, Murray Cod.
- This classic "ginger and shallot" dressing is also delicious with: Steamed silken tofu (excellent vegetarian option), steamed King prawns, white-cooked chicken or steamed oysters.
- If allergic to nuts you can use substitute the peanut oil with vegetable oil, and you can omit the sesame oil.
- You can use bok choy instead of Chinese white cabbage
- You can replace the coriander with fresh mint or dill