2 spring onions
1 clove garlic
1 stalk lemon grass
4 water chestnuts peanut oil
2 teaspoons grated ginger
1 tablespoon soy sauce
100 grams rocket leaves
25 grams rice vermicelli noodles
2 tablespoons finely chopped coriander
150 grams scallops, thinly sliced inc. coral
½ teaspoon sea salt
1 packet dumpling (gow gee) wrappers
baking paper to line the steamer
¼ cup light soy sauce
1 spring onion, thinly sliced
½ teaspoon sesame oil
Finely slice the entire spring onion (white and green) and finely chop the garlic, the bulb end of the lemongrass and the water chestnuts. Heat 1 tablespoon peanut oil in a small pan. Add the garlic and
ginger and cook for 30 seconds. Remove from the heat and add the soy sauce, spring onions, water chestnuts and lemongrass. Cool.
Blanch the rocket in boiling salted water until wilted. Drain and refresh in cold water. Squeeze out the excess water and chop roughly. Cook the rice vermicelli in boiling salted water for 2 minutes, drain and refresh in cold water. Chop roughly.
Put the rocket, coriander, 1 teaspoon peanut oil, and 3 scallops in the blender. Purée. Combine the sliced scallops, rocket paste, rice vermicelli and garlic ginger mix. Add the salt. Line a tray with baking paper. Working on one dumpling at a time, put 1-2 teaspoons of filling in the middle of a wrapper. Use your finger
to moisten the edge with water. Fold over to make a half moon and pinch to seal the edges. Place the dumplings, once made, on the prepared tray and cover with a tea towel.
Set a steamer over a pan of boiling water. Line the steamer with baking paper, leaving a space around the edge for the steam to escape (this prevents the dumplings from sticking to the bottom of the basket). The dumplings must not touch or they will stick together. Cover and steam for 12-15 minutes or until cooked through.
Serve immediately with the dipping sauce. Makes approximately 30 dumplings. They can be assembled
2-3 hours ahead and kept covered in the fridge.