Mouthwatering Wonton Dumplings In Chilli Oil Recipe

INGREDIENTS:

• 1 pack wonton wrappers, store-bought
• 300g minced pork, preferably with 15-20% fat
• 80g chopped chinese cabbage
• 20g chopped chinese chives
• 20g chopped spring onion
• 10g chopped coriander
• roasted peanut

Seasoning:

• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp chicken powder
• 1 1/2 tsp light soy sauce
• 1/2 tsp sesame oil
• 1 tsp corn flour
• 1 egg

Chilli Oil Sauce:

• 60g chicken stock
• 1/2 tsp salt
• 1/2 tsp chicken powder
• 1/2 tsp mashed Sichuan peppercorn
• 3 tsp light soy sauce
• 1 tsp dark soy sauce
• 2 tsp chilli oil
• 2 tsp chinkiang black vinegar
• 2 tsp sichuan
• 2 tsp chilli bean sauce (doban djan)
• 1 tsp Shaoxing wine
• 1/2 tsp sugar

INSTRUCTIONS:

1. Combine minced pork and all the chopped ingredients in a mixing bowl. Add seasoning and gently massage them into the mixture with clean hands. Roll everything into a large clump of ball. Then, slam them back into the mixing bowl. Repeat a few times until the mixture starts to tighten.
2. Place a teaspoonful filling in the middle of a wonton skin. Lightly rub some water around the edges of the wonton skin. Fold into half and pinch the edges to seal. Repeat until all the filling is used up.
3. Bring a pot of water to boil and gently poach the dumplings for about 7 minutes or until cooked through. Drain dry and place them in a serving bowl.
4. Mix the sauce ingredients in a bowl. Drizzle as much sauce as you like onto the dumplings. Garnish with some chopped spring onion and roasted peanut. Serve.

Source: Burp! Appetit

Lemon Butter Scallops Recipe

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1 pound scallops
• Kosher salt and freshly ground black pepper, to taste
• For the Lemon Butter Sauce:
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Melt 1 tablespoon butter in a large skillet over medium high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Source: Damn Delicious