Recipe Courtesy Chris Zielinski, YYZ Restaurant and Wine Bar, Toronto.
Heat up sauté pan to smoking hot. Add sesame oil and 1 tbsp. vegetable to skillet. First add garlic, chilies and ginger and then immediately add diced scallops. Sauté quickly to add some colour to the scallops, cooking to no more than medium rare, about 30 to 60 seconds. Transfer to medium bowl to stop cooking.
In another sauté pan, heat remaining 1 tbsp. oil over medium high heat. Saute shiitake mushrooms until soft, about 30 to 60 seconds. Add soy sauce, vinegar, chili sauce and sugar. Cook long enough for the mushrooms to absorb all the flavour, about 1 minute. Add to scallop mixture.
Add herbs, peanuts, salt and egg white to scallop mixture. Mix until ingredients are well incorporated. Refrigerate until thoroughly chilled, about 30 to 60 minutes.
Brush dumpling wrapper with a small amount of egg wash with a pastry brush just around the edges of the wrapper. Spoon a generous tsp. of the scallop filling to the centre of the wrapper. Pinch the edges together, you can form pleats or leave straight edge. Steam dumplings in steamer pot fitted with bamboo steamer basket, about 4 to 5 minutes. Makes about 30 dumplings.
Stir together 1 cup wheat starch with 1 tbsp. cornstarch in bowl until well incorporated. Mix with 3/4 cup boiling water and 1 tsp. of vegetable oil. Knead dough until smooth, about 8 to 10 minutes. Let the dough rest 30 minutes.
Dust work surface with cornstarch. Roll out rested dough out with rolling pin to
1/8-inch or thinner if you can. Cut out circles (5 to 6 cm) of dough with cookie cutter.