Scallop and Corn Gyoza
* 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
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.