| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1994 | 1 | servings | ||
INGREDIENTS
| 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 |
| Eighteen; (3- to 4-inch) round | ||
| ; won ton or dumpling | ||
| ; or gyozo | ||
| ; wrappers,thawed if | ||
| ; frozen | ||
| Cornstarch for dusting tray | ||
| Sesame Vinaigrette |
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 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.
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