- 2 tablespoons vegetable oil
- 1/2 pound garlic chives, trimmed and cut into 1-inch pieces, or 6 ounces ordinary chives
- 1 scallion, cut into several pieces
- 1 teaspoon minced fresh ginger
- 1/2 pound sea scallops
- 1 tablespoon plum wine or sherry (see Note)
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 36 thin wonton skins
- Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt
- Heat 1 tablespoon of the vegetable oil in a skillet. Add the garlic chives and sauté over moderately high heat, stirring often, until wilted. Transfer to a bowl to cool.
- In a food processor, combine the scallion and ginger and pulse until the scallion is finely chopped. Add the scallops, plum wine, soy sauce, cornstarch, sesame oil, salt and pepper. Pulse until the scallops are finely chopped. Add the garlic chives and pulse just until evenly incorporated but not smooth.
- If using square wonton skins, spread them out on a work surface and cut them with a 3 1/2-inch-round biscuit cutter. Keep all but 12 skins covered with a towel while you proceed. Spoon a heaping teaspoon of the filling into the center of each wonton skin. Draw the edges up and pleat evenly. Pinch the pleated edge to form a little bun. Repeat with the remaining wonton skins and filling.
- Pour the remaining 1 tablespoon vegetable oil onto a small plate and dip the bottom of each dumpling in the oil. Arrange the dumplings without touching in a bamboo steamer basket. Cover and steam over boiling water for 10 minutes. Serve warm with the dipping sauces.
The cooked dumplings can be refrigerated for 1 day ahead or frozen for up to 2 weeks. Reheat in a steamer or a microwave oven.
Plum wine is available at Asian markets.