Wash and thoroughly dry the scallops. Add the scallops to a food processor and pulse the food processor 4 times. The scallops should be chopped into small pieces, but not be a puree or paste.

Place the chopped scallops into a mixing bowl and add the cornstarch, Shaoxing wine, soy sauce, sesame oil, black pepper, salt, chopped scallions, jalapeno pepper, and ginger. Mix until combined then cover and place in the refrigerator for 30 minutes while you prepare the dumplings wrappers.

Before assembling the dumplings, line a baking tray with parchment paper and set aside. Fill a small bowl with water to use to seal the dumplings.

Prepare the dumpling wrappers by using a rolling pin to roll the dumpling wrappers out slightly. Use the rolling pin to thin the edges so that they will not be too thick once folded (watch my technique in the YouTube video below).

Add 1 tablespoon of filling to the centre of the dumpling wrapper. Dip your finger into the water and wipe around the edge of the dumpling wrapper. Fold the dumpling and press to seal, or fold with whatever technique you would like. Just be sure to remove excess air from the dumpling. Set aside on the parchment-lined baking tray and repeat for the rest of the dumplings.

Fill a medium-size pan with 1-inch of water and bring to a gentle simmer over medium-high heat. Arrange the dumplings inside a steaming basket lined with parchment paper, making sure there is at least 3 centimetres between the dumplings to allow them to steam properly. Cover the steamer basket with a lid and place over the pan of steaming water. Reduce the heat to medium and steam for 8 minutes, or until the scallop filling feels firm to the touch.

Make the dipping sauce by combining the black vinegar, soy sauce, and julienned ginger into a small bowl. Mix to combine.

Serve the dumplings warm with the dipping sauce and enjoy!