Serves 4

Ingredients:

2 jumbo scallops
1 large egg yolk
4 ounces/120 g shrimp, peeled, deveined and coarsely chopped
1 leaf of Chinese (Napa) cabbage, finely chopped
3 tablespoons/45 ml light soy sauce, divided
1 teaspoon/5 ml plus 2 tablespoons/30 ml Shaoxing rice wine (yellow rice wine), divided
3/4 teaspoon/about 3 ml toasted sesame oil, divided
1 tablespoon/15 ml oyster sauce
1 small garlic clove, finely chopped
Cornstarch, for dusting
24 won ton wrappers
6 cups/1.5 liters fish stock or chicken stock
4 baby bok choy, cut lengthwise into thin strips

Method:

To make the won tons:

Place the scallops in a food processor. Blend the scallops into a coarse puree. Blend in half of the egg yolk (discard the remaining yolk). Transfer the scallop puree to a medium bowl.

Stir the shrimp, cabbage, 1 tablespoon/15 ml of soy sauce, 1 teaspoon/5 ml of rice wine, 1/4 teaspoon/1.25 ml of sesame oil, the oyster sauce and garlic into the scallop puree. Lightly dust a baking sheet with cornstarch.

Place one won ton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the won ton wrapper. Lightly brush the edges of the won ton wrapper with a little water.

Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling. Moisten 2 folded corners with water then bring the corners together and press firmly to adhere. Place the won ton on the prepared baking sheet. Repeat with the remaining wrappers and shrimp mixture.

To make the soup:

Place the stock in a medium pot and bring to a boil over high heat. Add the remaining 2 tablespoons/30 ml of soy sauce, 2 tablespoons/30 ml of rice wine, and 1/2 teaspoon/2.5 ml sesame oil to the stock.

Reduce the heat to a rolling simmer and add the seafood won tons. Allow to cook for approximately 4 minutes or until the filling is cooked through. Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.