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TPOTW
SCALLOP and CORN POT STICKERS with SESAME VINAIGRETTE
Serves 6 as a first course
For pot stickers
1/2 pound sea scallops
1/4 teaspoon salt
1/4 cup soft tofu (preferably silken)
1/4 cup cooked corn
1/4 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 gyozo wrappers*, thawed if frozen
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, toasted lightly
1 tablespoon vegetable oil
1/3 cup water
coriander leaves for garnish
*available at Asian markets and many specialty foods shops and supermarkets
Make pot stickers:
Discard small tough muscle from side of each scallop and in a food processor purée 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.
Make vinaigrette:
In a small 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-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.