Yield: 4-6 servings, as an appetizer
Ingredients:
Scallop Wonton:
- 12 large scallops (U10), ¼-inch (6 mm) dice
- 10 ounces (283 g) pork shoulder (boneless)
- 1 bunch Chinese chives
- 1 bunch Chinese garlic chives (with flowers)
- 1 bunch scallions, green only
- 15 water chestnuts
- 2 cloves garlic
- 8 dried shiitake mushrooms, rehydrated
- 1 inch (2.5 cm) piece of ginger, chopped
- 1/8 teaspoon (.75 ml) white pepper
- ½ tablespoon (7.5 ml) salt
- 2 tablespoons (30 ml) tamari sauce
- 2 tablespoons (30 ml) of sesame oil
- 2 tablespoons (30 ml) Shaoxing wine
- 24 wonton wrappers
- 2 egg whites, beaten
- ½ cup (120 ml) corn starch, divided
Crispy Yu Choy:
- Yu choy greens (6 inches/15 cm long with stalk), trimmed
- 1 cup (240 ml) all-purpose flour
- 1 egg, beaten
- 1 bottle (12 ounces/330 ml) Tsingtao beer, cold
- Salt
- Oil, for frying
- Cornstarch, for dredging
To Serve:
- 1 cup (240 ml) kewpie mayonnaise
- ½ cup (120 ml) doubanjiang (fermented chili bean paste)
- 2/3 cup (160 ml) XO sauce
- 1/3 cup (80 ml) sweet soy sauce
- Crispy Yu Choy
- Steamed Wonton
Method:
For the Scallop Wonton:
Process pork in food processor until very smooth, transfer to bowl and reserve.
Add the chives, garlic chives, scallions, garlic, shiitakes, water chestnuts, and ginger to the food processor and pulse until coarsely chopped.
Add white pepper, salt, tamari, sesame oil, and Shaoxing wine, then process until smooth.
Add 1 egg white and 1 tablespoon (15 ml) of cornstarch, process, return the pork and process until incorporated. Transfer to a bowl and fold in the scallops.
Roll into logs (1 inch/2.5 cm around by 5 inches/12.5 cm long) and form into a tight cylinder using plastic wrap. Tie knots on both ends and transfer to the freezer for a minimum of one hour.
Place 4 wonton wrappers side by side so they overlap slightly to form a 5 x 5 inch (12.5 x 12.5 cm) square. Brush them lightly with egg whites, then press down to seal wrappers together.
Remove the filling from freezer and unwrap, roll the frozen cylinder in the remaining corn starch and dust off any excess.
Transfer it to the wonton square and roll the pastry around the cylinder until it is perfectly wrapped.
Use a little egg white to seal the wrapper at the end. Cut off any excess pastry.
Place the rolled wonton in a steamer basket over wok with boiling water, and steam for 12 minutes, until finished. Keep warm.
For the Crispy Yu Choy:
Preheat oil in a heavy pot over medium-high heat to 350 F (175 C).
Make a batter by whisking the egg into the flour, then whisking in beer until smooth.
Dust yu choy in cornstarch, shake off excess, then dip in frying batter.
Fry in oil for 2 minutes, until starting to crisp. then flip and cook for 1 minute.
Season with salt.
To Serve:
Whisk together mayonnaise and doubanjiang. Set aside for plating.
Whisk the sweet soy sauce and XO sauce together. Set aside for plating
Brush backside of crispy yu choy with mayo-doubanjiang mixture. Flip and transfer to plate, sauce side down.
Place 1 tablespoon (15 ml) of XO-soy mixture alongside yu choy.
Slice steamed wonton into 1-inch (2.5 cm) lengths, place a single slice over the sauce, filling facing upwards.
Repeat until all the wonton and yu choy have been plated, serve immediately.