Recipe: Scallop and Corn Gyoza



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.

Eric Newman is an author for where you can find fresh green tea and more.