Scallop Siu Mai Spring Moon Recipe | Epicurious.com
"Editor's note: The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For Young's article on Cantonese cooking, click here. Chef Yip Wing Wah, of the Spring Moon Restaurant in Hong Kong, garnishes these exquisite dumplings with a dollop of crab roe, which can be substituted for the carrots...."
INGREDIENTS
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8 dried shiitake mushrooms
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8 ounces fresh sea scallops
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10 ounces ground pork (about 1 1/3 cups)
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1 teaspoon cornstarch
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1 teaspoon sesame oil
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1 teaspoon salt
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1/2 teaspoon sugar
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1/2 teaspoon ground white pepper
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24 round won ton wrappers
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1/4 cup minced carrots
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4 large Napa cabbage leaves or cheesecloth
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