-
1
Discard small tough muscle from side of each scallop and in a food processor puree half scallops with salt.
-
2
With motor running add tofu in a stream and blend until just combined.
-
3
Transfer scallop mousse to a small bowl.
-
4
Chop fine remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.
-
5
Put about 1 tablespoon filling in center of 1 wrapper and moisten edge of wrapper.
-
6
Gather edge of wrapper up and around filling, pleating edge.
-
7
Gently squeeze middle of pot sticker to form a waist, keeping filling level with top of wrapper.
-
8
(Pot sticker will resemble a sack filled to top.)
-
9
Make 17 more pot stickers in same manner and arrange on a tray dusted lightly with cornstarch.
-
10
Pot stickers may be made up to this point 1 day ahead and chilled, covered with plastic wrap.
-
11
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.
-
12
Add water and steam pot stickers, covered, 3 to 4 minutes, or until filling is springy to touch.
-
13
Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.
-
14
Serve pot stickers with vinaigrette and garnish with coriander.
