How to Make Scallop and Corn Gyoza

Step-by-Step Guide

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   Step 1: 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. , Chop fine remaining scallops and stir into mousse with white corn, red bell pepper, scallion, and coriander., 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., Gyozas may be made up to this point 1 day ahead and chilled, covered with plastic wrap., 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 crisped.,
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   Step 2: Transfer scallop mousse to a small bowl.

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   Step 3: Put about 1 tablespoon filling in center of 1 wrapper and moisten edge of wrapper.

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   Step 4: Make 17 more gyozas in same manner and arrange on a tray dusted lightly with cornstarch.

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   Step 5: Heat oil in a large skillet over moderately high heat until hot but not smoking and fry gyoza bottoms until golden

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   Step 6: about 1 minute.

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   Step 7: Serve gyozas with vinaigrette and garnish with coriander.

Detailed Guide

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