| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soups, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Grated ginger root |
| 1 |
ts |
Sherry |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Soy sauce |
| 2 |
ts |
Chili oil |
| 2 |
ts |
Grated lemon zest |
| 1/4 |
ts |
Chinese 5-spice powder |
| 2 |
ts |
Minced cilantro |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Rice vinegar |
| 6 |
c |
Chicken broth; preferably low-sodiu |
| 3 |
lg |
Mushrooms; thinly sliced |
| 1 |
ts |
Cornstarch mixed with 1 tsp. cold water |
|
|
Oil |
|
|
Scallop Dumplings |
| 2 |
sm |
Green onions; thinly sliced |
| 1 |
ts |
Sesame oil |
| 1 |
sl |
White bread |
| 1/2 |
ts |
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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