The Best of Gourmet
10th Anniversary Edition
Ingredients
- For Pot Stickers:
- 1/2 pound sea scallops
- 1/4 teaspoon salt
- 1/4 cup soft tofu (preferably silken)
- 1 cup cooked com
- 1 cup minced red bell pepper
- 3 tablespoons minced scallion
- 2 tablespoons finely chopped fresh coriander
- eighteen 3- to 4-inch round won ton or dumpling or gyoza wrappers
- cornstarch for dusting tray
For vinaigrette:
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Asian (toasted) sesame oil
- 2 tablespoons black* or white sesame seeds, roasted lightly
- 1 tablespoon vegetable oil
- 1/3 cup water
- Garnish:fresh coriander leaves
Directions
Make pot stickers:
Discard small tough muscle from side of each seal< and in a food processor puree half of scallops with salt. With motor running add tofu in a stream and blend until just combined.
Transfer scallop mousse to a small bow. Chop the 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 .
Make vinaigrette:
In a bowl whisk together vinaigrette ingredients.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and fry pot-stickers bottoms until golden, about I minute. Add water , steam pot stickers, covered, 3 to 4 minutes, or filling is springy to touch. Remove lid and cook stickers until liquid is evaporated and bottoms are recrisped.
Serve steamed pot stickers with sesame vinaigrette and garnish with coriander leaves. Serves 6 as a first course.
Notes
You can also form these as traditional pot stickers, which is easier. Just fold over the wrapper and crimp the edges.