| 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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