Scallop And Corn Dumplings Two Ways

Ready in 1 hour

Try this Scallop And Corn Dumplings Two Ways recipe, or contribute your own.

Top-ranked recipe named "Scallop And Corn Dumplings Two Ways"


Ingredients

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

Original recipe makes 4

Servings  

Preparation

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

Calories Per Serving: 383 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Scallop And Corn Dumplings Two Ways. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags

There are no tags on this recipe. Log in to add tags.


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free