Scallop Wonton Recipe

Prepare scallops

Pat scallops dry with paper towel. Trim any tough adductor muscle and finely chop scallops into small pieces (you can pulse 2–3 times in a food processor for a more paste‑like texture but avoid overprocessing — you want some texture).

In a bowl combine chopped scallops, grated ginger, minced garlic, light soy, rice wine, sesame oil, cornstarch, salt, white pepper and sliced spring onion. Mix gently but thoroughly until combined and slightly sticky. Chill the mixture for 10–15 minutes to firm up.

Lay out wonton wrappers on a lightly floured or clean dry surface. Keep a damp towel over wrappers you are not using to prevent drying.

Place about 1 teaspoon (approximately 8–10 g) of the scallop filling into the center of each wrapper. Brush the edges of the wrapper with a little cold water.

Fold the wrapper over the filling to form a triangle, pressing out any air and sealing the edges. Optionally, bring the two opposite corners together and press to form a classic wonton shape. Repeat until all filling is used (should make ~30–32 wontons).

Lightly brush finished wontons with a little neutral oil to prevent sticking if you will rest them before cooking.

Bring a large pot with 2 litres of water to a rolling boil. If you prefer, set up a steamer basket over boiling water instead and steam for 6–8 minutes.

If boiling: gently add wontons in batches (do not overcrowd). Stir once to prevent sticking. When wontons float and the filling is cooked through, simmer 2–3 minutes more (total cooking time after floating about 3–4 minutes). Remove with a slotted spoon and transfer to a plate. If desired, shock briefly in ice water to stop cooking and keep texture, then drain.

If steaming: place wontons in a single layer in the steamer (line with parchment or cabbage leaves to prevent sticking) and steam for 6–8 minutes until wrappers are tender and scallop filling is opaque and cooked through.

In a small heatproof bowl combine crushed red chilli flakes, crushed Sichuan peppercorns (if using), sliced garlic, sliced ginger, salt and sugar.

Heat 80 ml neutral oil in a small saucepan over medium heat until shimmering but not smoking (around 180°C/355°F). If you have a kitchen thermometer, aim for 170–180°C. Remove from heat briefly to ensure temperature is steady.

Carefully pour the hot oil over the chilli/garlic/ginger mixture — oil will sizzle and bloom the aromatics. Stir gently. Let cool for 5 minutes.

Stir in light soy sauce, black (or rice) vinegar and sliced scallion. Taste and adjust salt or sugar to balance heat and acidity. Let the chilli oil rest at least 10 minutes to develop flavor before serving.

Arrange cooked wontons on a serving platter or shallow bowls. Spoon a little of the chilli oil over the wontons or serve the oil on the side for dipping.

Garnish with extra sliced scallion or a drizzle of sesame oil if desired. Serve immediately while wontons are warm.