Recipe courtesy of deep-c
I adapted this recipe from a traditional pork dumpling recipe (minus the cabbage) given to me by a friend. The scallops add a beautiful sweetness but can be substitute for more fish if unavailable. The two ways of cooking the dumplings make this dish a particular favourite.
2 good size fillets of Tarakihi (or other white fish)
3 cloves of garlic, crushed
1 teaspoon crushed ginger
1 spring onion finely chopped
1 tablespoon golden soy
2 cups plain flour
2 tablespoons baking powder
Warm water as required
Finely chop or mince the fish and scallops and place in bowl.
Add ginger, crushed garlic, finely chopped spring onion and soy to the minced fish/scallop and mix well.
Sift flour and baking powder into a mixing bowl and gradually add water until the flour comes together into a dough. Knead the dough until smooth. Best to keep this slightly wet as additional floor can be added when rolling out.
Floor a dry surface and begin to roll dough until it is about 2 mm thick. Flour the dough as you go to prevent sticking.
Cut 11 - 12cm circles from the dough. Remove the off cut dough and set aside to be rolled out again.
Take a teaspoon of the fish filling and place in the centre of each circle.
Using a pastry brush or your finger, wet one half of the circle. Fold the dumpling in half (dry side to wet side) and pinch to secure. Sit the dumpling on its bum and then continue to pinch the sides together and pleat for extra safety. Once complete, fold the corners around to secure the ends.
Set aside on a floured plate and make sure they’re not touching as they tend to stick.
Bring a large pot of salted water to the boil and a fry pan with a good knob of butter.
Carefully dropped about 6 dumplings in the boiling water and allow to cook for five minutes. Remove with a slotted spoon.
Fry on each side for a total of about 5 minutes.
Serve with golden soy sauce....