Dumplings are said to bring good fortune, and eating them is a time-honored traditional way to celebrate the Chinese New Year, which falls on Febuarary 19 this year. So why not rally a few friends for a little homemade dumpling feast? I'm not recommending an elaborate dim sum spread at home. That's a daunting concept, unless you have a kitchen equipped with bamboo steamers and woks, and a small army of skilled cooks with cleavers. But good dumplings (or won tons) are well within a home cook's reach and, frankly, are often better than what is served at restaurants.
For the Dumplings: 1/2 pound sea scallops, roughly chopped 1/2 pound shrimp, peeled, cleaned and roughly chopped 1 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 1 tablespoon grated ginger 1/3 cup chopped scallions 1 teaspoon toasted sesame oil 1/2 cup chopped cilantro, leaves and tender stems, plus a few sprigs for garnish 1 serrano chile, finely chopped 40 round dumpling wrappers, 3 1/2-inch diameter For the Dipping Sauce: 1/2 cup rice vinegar 1 teaspoon spicy sesame oil 2 scallions, thinly slivered 1. Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling. 2. Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal. 3. Bring a large low pot of well-salted water to a boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish. 4. Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider tool. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs. © 2015 New York Times News Service