| 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
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