Recipe courtesy of Kristina Cho
Soy-Butter Scallop Wontons
- Level: Easy
- Yield: 50 wontons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 118
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 9
- Sodium
- 348
- Total: 1 hr
- Active: 1 hr
Ingredients
Wontons:
1 pound scallops, finely chopped
1 jalapeño, minced
4 garlic cloves, minced
4 green onions, whites and greens chopped, plus more for garnish
1 teaspoon sesame oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons cornstarch
50 square wonton wrappers
All-purpose flour, for dusting
Soy-Butter Sauce:
6 tablespoons unsalted butter
1 teaspoon chile flakes
1/3 cup soy sauce
Directions
- For the wontons: Mix the scallops, jalapeño, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar and cornstarch in a medium bowl to combine.
- To assemble the wontons, have a small cup of water on the side for sealing the edges of the wrappers. Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tablespoon of filling to the center of the wrapper. Dab a little water along the top edges of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. Dab the 2 ends of the triangle with water and fold them together so that they touch. Pinch tightly to seal. Place the wonton on a lightly floured tray or plate and repeat with the remaining wrappers and filling.
- Bring a large pot of water to a boil. Boil the wontons in batches until floating and fully cooked, 4 to 5 minutes. Strain out the wontons and transfer to a larger serving bowl or platter.
- For the soy-butter sauce: Combine the butter and chile flakes in a medium saucepan. Melt the butter over medium heat and bring to a simmer; continue to simmer for about 1 minute. Turn off the heat and add the soy sauce.
- Pour the soy-butter sauce over the wontons, toss to evenly coat and garnish with chopped green onions.