Scallop And Corn Pot Stickers

Scallop And Corn Pot Stickers Ingredients

1/2 lb Sea scallops	Eighteen; (3- to 4-inch)
1/4 ts Salt	; won ton or dumpling
1/4 c Soft tofu; (preferably	; or gyozo
1/4 c Cooked corn	; wrappers,thawed if
1/4 c Minced red bell pepper	; frozen
3 tb Minced scallion	Cornstarch for dusting tray
2 tb Finely chopped fresh	Sesame Vinaigrette

Instructions for Scallop And Corn Pot Stickers

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.

Main Ingredient: CornCuisine: Uncategorized

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