Last week we caught up with food and travel writer Deana Saukam while she was visiting friends in Austin. It was so much fun hanging with this fun group of girls and watching them work together to make Deana’s DIY dumplings. When I say these scallop and garlic chive blossom wontons were good, I mean that both the photographer and myself independently went to Whole Foods to buy dumplings the next day for lunch. (NOT the same.)
“I’m obsessed with garlic chives and their blossoms,” gushes Deana. “These Scallop and Garlic Chive Blossom Chili Wontons are inspired by two memories that are very special to me:
Growing up, I got really excited when my mother purchased garlic chive blossoms from the Asian market. She incorporated these delicate and aromatic blossoms into a number of simple dishes at home, making stir fries and omelets extremely bright and flavorful.
In Cambodian cuisine, we also have a traditional pan-fried rice cake stuffed with garlic chives called Nom Kachay, which I really love eating inside the bustling markets and on the streets of Phnom Penh. I decided to combine garlic chives/blossoms with scallops to create a fun Scallop and Garlic Chive Blossom Wontons in Chili Sauce, which goes well on its own or with Kuy Teav (Cambodian Seafood and Pork Noodle Soup).”
Read on to discover how to make Deana’s delicious dumplings, and get the girls together for wine and wontons!
photographed by wynn myers