SCALLOP PUFFS

It is dumplings such as these that really show the love and care that goes into making dim sum.It would be all too easy just to wrap the scallop in a regular pastry and fry it until it becomes crispy.But that just wasn’t good enough for the chef who invented this dumpling，and he put in all the extra effort to create a sexed-up example that opens out like a flower when cooked-truly sensational！

Makes 20 dumplings（with enough dough left over to make a second batch）

INGREDIENTS

10shelled scallops，cut in half and chilled until firm vegetable oil，for deep-frying

For the water dough

150g high-gluten flour

60ml water

10g white vegetable fat，at room temperature

1/2 tablespoon red food colouring

For the oil dough

150g high-gluten flour，plus extra for dusting

75g white vegetable fat，at room temperature，diced

50ml water，plus extra if needed

1.For the water dough，place all the ingredients in an electric stand mixer fitted with the dough hook and knead for 10 minutes until you have a red-coloured，elastic dough.Wrap in clingfilm and leave to rest at room temperature for an hour.

2.For the oil dough，mix all the ingredients together in a bowl and knead until they bind together into a dough-you may need to add a little extra water at this stage.

3.To make the puffs，follow the instructions.

4.Heat the oil for deep-frying in a deep-fat fryer to 180C.Gently lower the puffs，a few at a time，into the hot oil so that they just dip below the surface of the oil.It is advisable to use a pair of tweezers to agitate the petals of the flower when the puffs first enter the oil to encourage the pastry to open out like a flower.Fry until the internal temperature reaches 50℃.Remove from the oil and drain on kitchen paper.

CHEF’S TIP

It is important to knead the water dough for long enough to make it elastic，otherwise the oil dough will burst out when wrapping and the individual layers will not be revealed when the puff is fried.

hancheng

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