Lotus Dumpling Recipe

Prepare scallops

Pat scallops dry with paper towels. If using large scallops, chop coarsely into small pieces (about 1/4 inch). Place scallop pieces in a mixing bowl.

Add minced bamboo shoots, chopped cilantro, minced shallot, grated ginger and minced garlic to the bowl with scallops. Mix gently to combine.

Add light soy sauce, rice wine, sesame oil, cornstarch, egg white, salt and white pepper. Fold mixture until evenly combined and slightly sticky — cornstarch and egg white will bind and give a smooth texture. Taste a small bit by steaming a 1 teaspoon sample to check seasoning, adjust salt or soy if needed.

Set up assembly station with a small bowl of water (for sealing), the wonton wrappers on a flat surface, and the filling nearby.

Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Wet the wrapper edges lightly with water using your finger.

Fold the wrapper over to form a half-moon, pressing out excess air and sealing the edges firmly. For a lotus-shaped presentation: bring the two front corners of the half-moon together over the filling and pinch to create a small pleat or 'bloom', or alternatively pleat the edges around the filling to form a closed purse. Repeat until all wrappers are filled (about 24 dumplings).

Place assembled dumplings on a tray lined with parchment and brush lightly with vegetable oil to prevent sticking if not cooking immediately.

Bring a large pot of water to a gentle boil. Add dumplings in batches (do not overcrowd). Stir gently so they don’t stick to the bottom. When dumplings float, cook an additional 2–3 minutes until filling is cooked through (total cook time after floating ~2–3 minutes).

Alternatively, steam method: Arrange dumplings in a single layer in a parchment-lined steamer basket, steam over boiling water for 6–8 minutes until scallop filling is opaque and firm.

For a crisp finish (optional): After boiling, pan-fry: heat 1 tablespoon oil in a nonstick skillet over medium-high heat, add dumplings in a single layer and fry 1–2 minutes until bottoms are golden, then add 2 tablespoons water and cover to steam 2 minutes; uncover and crisp 30 seconds.

Whisk together light soy sauce, rice vinegar, mirin, sesame oil and sugar in a small bowl until sugar dissolves.

Stir in chopped cilantro, sliced green onion and toasted sesame seeds if using. Taste and adjust balance — add a little more vinegar for tang or a pinch more sugar for sweetness.

Transfer cooked dumplings to a serving platter. Garnish with a few additional cilantro leaves if desired.

Serve hot with the soy dipping sauce on the side. Each dumpling is best eaten fresh.