Wontons in soy-oil sauce

Ingredients:

Wontons

• 450 g sea scallops, finely chopped
• 1 jalapeño, chopped
• 4 cloves garlic, crushed
• 4 green onions, chopped, plus extra for serving
• 1 tsp. sesame oil
• 0.5 tsp coarse salt
• 1/4 tsp ground white pepper
• 2 tablespoons soy sauce
• 1 teaspoon of sugar
• 3 tablespoons cornstarch
• 50 square pieces of wonton dough
• Flour for dusting

Soy-oil sauce

• 6 tablespoons unsalted butter
• 1 tsp chili flakes
• 1/3 cup soy sauce

Preparation:

1. To prepare the fillingIn a medium bowl, combine scallops, jalapeños, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar, and cornstarch.
2. To assemble the wontonsPlace a small cup of water to the side. Place a piece of dough in your hand so it forms a diamond shape. Add about 1 tablespoon of filling to the center of the dough. Moisten the edges of the dough with water. Fold the dough in half to form a triangle. Press the edges firmly. Moisten the two ends of the triangle with water and fold them together so they touch. Pinch tightly to seal. Place the wonton on a lightly floured baking sheet or plate and gather the remaining wontons.
3. Bring a large pot of water to a boil. Cook the wontons in batches until cooked through, 4–5 minutes. Transfer to a serving bowl or plate.
4. To prepare the sauceCombine the butter and chili flakes in a medium saucepan. Melt the butter over medium heat and bring to a boil; continue to cook for about 1 minute. Turn off the heat and add the soy sauce. Drizzle the wontons with the soy-butter sauce, toss to coat evenly, and garnish with finely chopped green onions.