Ingredients

Serves 6 as a first course

　　1/2 pound sea scallops

　　1/4 teaspoon salt

　　1/4 cup soft tofu (preferably silken)

　　1/4 cup cooked corn

　　1/4 cup minced red bell pepper

　　3 tablespoons minced scallion

　　2 tablespoons finely chopped fresh coriander

　　eighteen 3-to-4 inch round won ton or dumpling or gyozo wrappers, thawed if frozen

　　cornstarch for dusting tray

　　Sesame Vinaigrette

　　

Step 1

Discard small tough muscle from side of each scallop and in a food processor purée half scallops with salt. With motor running add tofu in a stream and blend until just combined.

　　

Step 2

Transfer scallop mousse to a small bowl. Chop fine remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.

　　

Step 3

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 pot sticker to form a waist, keeping filling level with top of wrapper. (Pot sticker will resemble a sack filled to top.)

　　

Step 4

Make 17 more pot stickers in same manner and arrange on a tray dusted lightly with cornstarch. Pot stickers may be made up to this point 1 day ahead and chilled, covered with plastic wrap.

　　

Step 5

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, or until filling is springy to touch. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.

　　

Step 6

Serve pot stickers with vinaigrette and garnish with coriander.