Scallop And Corn Dumplings Two Ways Recipe - Cooking Index
Scallop And Corn Dumplings Two Ways Recipe - Cooking Index
| Scallop and Corn Filling | ||
| 1/2 lb | 227g / 8oz | Sea scallops |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 59ml | Soft tofu, preferably silken |
| 1/4 cup | 15g / 0.5oz | Cooked corn |
| 1/4 cup | 23g / 0.8oz | Minced red bell pepper |
| 3 tablespoons | 45ml | Minced scallion |
| 2 tablespoons | 30ml | Finely-chopped fresh coriander |
| 18 | Round won ton wrappers | |
| Cornstarch | ||
| Preparing As Pot Stickers | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 1/3 cup | 78ml | Water |
| For Dipping Sauce | ||
| 3 tablespoons | 45ml | Rice vinegar |
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Asian sesame oil |
| 2 tablespoons | 30ml | White sesame seeds - toasted lightly |
| Scallions - for garnish | ||
| Preparing As A Soup | ||
| 6 cups | 375g / 13oz | Chicken consomme |
| 1 cup | 237ml | Julienned vegetables |
| (i.E. Red bell pepper, carrots, zucchini) | ||
| Coriander leaves |
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.
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
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