| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Mc, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
t |
Grated ginger root |
| 1 |
t |
Sherry |
| 2 |
t |
Minced garlic |
| 2 |
t |
Soy sauce |
| 2 |
t |
Chili oil |
| 2 |
t |
Grated lemon zest |
| 1/4 |
t |
Chinese 5-spice powder |
| 2 |
t |
Minced cilantro |
| 2 |
t |
Lemon juice |
| 1 |
t |
Rice vinegar |
| 6 |
c |
Chicken broth, preferably |
|
|
low-sodiu |
| 3 |
|
Mushrooms, thinly sliced |
| 1 |
t |
Cornstarch mixed with 1 tsp. |
|
|
cold water |
|
|
Oil |
|
|
Scallop Dumplings |
| 2 |
|
Green onions, thinly sliced |
| 1 |
t |
Sesame oil |
| 1 |
|
White bread |
| 1/2 |
t |
Grated ginger root |
| 1/2 |
lb |
Bay or sea scallops |
|
|
Salt, optional |
INSTRUCTIONS
Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest,
5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth
in a 2-quart pot. Simmer, covered, for 15 minutes. Stir in cornstarch
mixture. Strain soup. Heat oil in small skillet over medium-high heat.
Add mushrooms and saute about 4 minutes, stirring often. Add to soup.
(Soup can be made ahead to this point and refrigerated for 1 day, or
frozen up to 3 months.) Before serving, drop Scallop Dumplings into
the boiling soup. Cook 1 minute. Garnish with sliced green onions.
Adjust seasonings to taste. Serve hot. {large Scallop Dumplings}
Combine sesame oil, bread, ginger, and scallops in food processor
fitted with metal blade. Season to taste with salt, if desired.
Process until just pureed. Do not overprocess. Dip melon baller into
cold water and scoop out about 16 (1-inch) dumplings. (Can be made
several hours ahead and kept at room temperature.) Makes 16. (Note:
Not having a melon baller, I just used 2 small spoons to form
dumplings.) Recipe By : stssmem@st.unocal.com (Mary Murphy) Posted
to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 20:23:10 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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