Preparation / Directions:
Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain soup.
Heat oil in small skillet over medium-high heat. Add mushrooms and saute about 4 minutes, stirring often. Add to soup.
(Soup can be made ahead to this point and refrigerated for 1 day, or frozen up to 3 months.)
Before serving, drop Scallop Dumplings into the boiling soup. Cook 1 minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve hot. {large Scallop Dumplings}
Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade. Season to taste with salt, if desired. Process until just pureed. Do not overprocess. Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings. (Can be made several hours ahead and kept at room temperature.) (Note: Not having a melon baller, I just used 2 small spoons to form dumplings.)
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