Scallop and Corn Gyoza
By Eric
Newman
Ingredients:
* 1/2 pound sea scallops
* 1/4 teaspoon sea salt
* 1 clove fresh garlic, minced
* 1/4 cup soft tofu (preferably silken)
* 1/4 cup cooked white corn
* 1/4 cup minced red bell pepper
* 5 tablespoons minced scallion
* 2 tablespoons finely chopped fresh coriander
* 18 (3 to 4-inch round) wonton or gyoza wrappers
* corn starch for dusting tray
Prep Time: 20-30 min
Cooking Time: 15-20 min
Instructions:
Discard small tough muscle from side of each scallop and in a food
processor puree half scallops with sea salt. With motor running add
tofu in a stream and blend until just combined. Be careful not to
over blend.
Transfer scallop mousse to a small bowl. Chop fine remaining
scallops and stir into mousse with white corn, red 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 gyoza to form a
waist, keeping filling level with top of wrapper.
Make 17 more gyozas in same manner and arrange on a tray dusted
lightly with cornstarch. Gyozas 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 gyoza bottoms until golden, about
1 minute. Add water and steam gyozas, covered, 3 to 4 minutes, or
until filling is springy to touch. Remove lid and cook the gyozas
until liquid is evaporated and bottoms are recrisped.
Serve gyozas with vinaigrette and garnish with coriander.
The article
Scallop and Corn Gyoza was Submitted by Eric
Newman through Articles.GetACoder.com
network. Here's the additional information: Eric Newman is an
author for Teanobi.com. All articles may be used and reprinted as
long as they have an active link at the bottom pointing to http://www.teanobi.com with the
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