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Name: Scallop And Corn Dumplings Two Ways
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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; 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

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INGREDIENTS

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

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

NOTES

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Scallop And Corn Dumplings Two Ways

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

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

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Nutrition

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Serving Size: 1 Serving (626g)
Recipe Makes: 4

Calories: 383
Calories from Fat: 96 (25%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 4.1g
Cholesterol 22.3mg		7 %
Sodium 5379.5mg		186 %
Potassium 610.4mg		16 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 45.3g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 383

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