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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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 40 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 73.9mg||23 %|
|Sodium 380.9mg||13 %|
|Potassium 900.9mg||24 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 43.4g|
|Protein 43g||61 %|
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Calories per serving: 405
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