Scallop and Corn Gyoza with Sambal Dipping Sauce


My scallop and corn gyoza recipe was originally made for a friend's birthday party. The sweet, soft scallops are perfect inside these dumplings, but are made even more delectable with the addition of fresh, crisp corn. The corn also helps make the texture refreshingly unique in comparison to most gyoza fillings. I created this recipe after eating many gyoza in Tokyo, my current home. Enjoy!

What you will need

1 package round wonton wrappers

1/3 pound (or about 4) large sea scallops, chopped

1/4 head Nappa Cabbage, thinly sliced

1 ear fresh corn, cut off the cob, not cooked

1/3 cup Chinese chives

1 tablespoon garlic, chopped

1 tablespoon ginger, chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons sugar

1 tablespoon vegetable oil, plus extra for frying

1/3 cup sambal sauce

1/3 cup plain yogurt


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