Name: Scallop And Corn Dumplings Two Ways
Ingredients: === SCALLOP AND CORN FILLING ===; 1/2 lb Sea scallops; 1/4 ts Salt; 1/4 c Soft tofu; preferably silken; 1/4 c Cooked corn; 1/4 c Minced red bell pepper; 3 tb Minced scallion; 2 tb Finely-chopped fresh coriander; 18 Round won ton wrappers; Cornstarch; === PREPARING AS POT STICKERS ===; 1 tb Vegetable oil; 1/3 c Water; === FOR DIPPING SAUCE ===; 3 tb Rice vinegar; 1 tb Soy sauce; 1 tb Asian sesame oil; 2 tb White sesame seeds; toasted lightly; Scallions; for garnish; === PREPARING AS A SOUP ===; 6 c Chicken consomme; 1 c Julienned vegetables; (i.e red bell pepper; carrots, zucchini); Coriander leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Asian	Cklive05	4	servings

INGREDIENTS

		=== SCALLOP AND CORN FILLING ===
1/2	lb	Sea scallops
1/4	ts	Salt
1/4	c	Soft tofu; preferably silken
1/4	c	Cooked corn
1/4	c	Minced red bell pepper
3	tb	Minced scallion
2	tb	Finely-chopped fresh coriander
18		Round won ton wrappers
		Cornstarch
		=== PREPARING AS POT STICKERS ===
1	tb	Vegetable oil
1/3	c	Water
		=== FOR DIPPING SAUCE ===
3	tb	Rice vinegar
1	tb	Soy sauce
1	tb	Asian sesame oil
2	tb	White sesame seeds; toasted lightly
		Scallions; for garnish
		=== PREPARING AS A SOUP ===
6	c	Chicken consomme
1	c	Julienned vegetables
		(i.e red bell pepper; carrots, zucchini)
		Coriander leaves

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-09-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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