Scallop and corn pot stickers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Eighteen; (3- to 4-inch) round | ||
| ; won ton or dumpling | ||
| ; or gyozo | ||
| ; wrappers,thawed if | ||
| ; frozen | ||
| Cornstarch for dusting tray | ||
| Sesame Vinaigrette | ||
Directions
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 fine remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.
Put about 1 tablespoon 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 top.) Make 17 more pot stickers in same manner and arrange on a tray dusted lightly with cornstarch. Pot stickers may be made up to this point 1 day ahead and chilled, covered with plastic wrap.
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, or until filling is springy to touch. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.
Serve pot stickers with vinaigrette and garnish with coriander.
Serves 6 as a first course.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.