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Name: Scallop And Corn Pot Stickers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; Eighteen; (3- to 4-inch); ; won ton or dumpling; Cornstarch for dusting tray; Sesame Vinaigrette; ; frozen; 1/4 c Minced red bell pepper; ; or gyozo; 1/2 lb Sea scallops; 1/4 c Soft tofu; (preferably; 1/4 c Cooked corn; 3 tb Minced scallion; 2 tb Finely chopped fresh; ; wrappers,thawed if

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INGREDIENTS

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

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

NOTES

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Scallop And Corn Pot Stickers

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

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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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 1 servings

Calories: 405
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 %
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: 405

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