Yield: 4 servings
| Measure | Ingredient |
|---|---|
| === SCALLOP AND CORN FILLING === | |
| ½ pounds | Sea scallops |
| ¼ teaspoon | Salt |
| ¼ cup | Soft tofu; preferably silken |
| ¼ cup | Cooked corn |
| ¼ cup | Minced red bell pepper |
| 3 tablespoons | Minced scallion |
| 2 tablespoons | Finely-chopped fresh coriander |
| 18 | Round won ton wrappers |
| Cornstarch | |
| === PREPARING AS POT STICKERS === | |
| 1 tablespoon | Vegetable oil |
| ⅓ cup | Water |
| === FOR DIPPING SAUCE === | |
| 3 tablespoons | Rice vinegar |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Asian sesame oil |
| 2 tablespoons | White sesame seeds; toasted lightly |
| Scallions; for garnish | |
| === PREPARING AS A SOUP === | |
| 6 cups | Chicken consomme |
| 1 cup | Julienned vegetables |
| (i.e red bell pepper; carrots, zucchini) | |
| Coriander leaves |
Discard small tough muscle from side of each scallop and in a food processor puree half scallops with salt. With motor running add tofu in a stream and blend until just combined. Transfer scallop mousse to a small bowl. Chop finely remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.
Assembling pot stickers: Place a tablespoon of filling in center of 1 wrapper and moisten edge of wrapper. Gather edge of wrapper up and around filling, pleating edge. Gently squeeze middle of pot sticker to form a waist, keeping filling level with top of wrapper. (Pot sticker will resemble a sack filled to the top.) Continue making pot stickers and arrange in one layer on wax paper dusted lightly with cornstarch. In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and fry pot sticker bottoms until golden about 1 minute. Add water and steam pot stickers, covered, 3 to 4 minutes. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped. In a small bowl whisk together the dipping sauce ingredients. Serve pot stickers with dipping sauce and garnish with scallion brushes. This recipe yields 4 to 6 servings.
Assembling dumplings for soup: Place 1 tablespoon of filling in the center of 1 won ton wrapper and moisten edge. Fold wrapper in half and pleat one side to make a decorative edge and seal by pressing edges together. As an alternative, gather the edge of the wrapper up and around the filling and pinch together to form a closed sack. Continue making dumplings and arrange in one layer on wax paper dusted lightly with cornstarch. In a saucepan heat consomme to a simmer over moderate heat. Add the dumplings to the simmering consomme and cook for 3 to 4 minutes or until dumplings are firm.
Stir in mixed julienned vegetables and serve garnished with coriander leaves. This recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D126 broadcast 04-12-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-09-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.