Scallop and Corn Gyoza
* 1 / 2 pounds sea scallops
* 1 / 4 teaspoon salt
* 1 clove garlic, minced
* 1 / 4 cup soft tofu (preferably silk)
* 1 / 4 cup cooked white corn
* 1 / 4 cup red bell pepper
* 5 tablespoons minced shallot
* 2 tablespoons chopped fresh coriander
* 18 (wrapper 3 to 4 inches and back) or gyoza Wonton
* Cornstarch for dusting tray
Preparation time: 20-30 minutes
Cooking time: 15-20my
Instructions:
Discard tough little muscle from each scallop in a blender and puree half the scallops with sea salt. With the engine adds the tofu in a small stream and blend until just a few. Be careful not to interfere.
Transfer scallop mousse, a small bowl. Chop fine and scallops stir in the remaining mousse with white corn, peppers, leeks and coriander.
Put about 1 tablespoon filling in center of 1 wrapper and moisten the edgeWrapper. Gather around edge of wrapper and filling, pleating edges. Gently press center of a coil gyoza maintain the level of the upper band.
17 more bodies dusted gyoza in the same manner and on a tray lightly with cornstarch. Gyoza can be covered up to this point 1 day ahead and chilled, with a plastic film.
In a large stick frying pan and heat the oil over moderate heat to high until hot, not smoking, but the gyoza and cook until golden brown soil, about 1 minute. AddGyoza water and steam, covered, 3 or 4 minutes or until filling is elastic to the touch. Gyoza remove the lid and cook until the liquid has evaporated and bottoms are recrisped.
Gyoza served with vinaigrette and garnish with coriander.
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