by monkeymom
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Expand1/2 pound scallops (any kind) Ask a question about this ingredient
1 pinch white pepper Ask a question about this ingredient
2 pinches salt Ask a question about this ingredient
4 ounces regular tofu Ask a question about this ingredient
2 green onions, sliced thinly Ask a question about this ingredient
1 garlic clove, finely minced Ask a question about this ingredient
1 large handful fresh greens (pea sprouts or spinach are great), chopped Ask a question about this ingredient
2 slices fresh ginger, very finely minced Ask a question about this ingredient
1 teaspoon oyster sauce Ask a question about this ingredient
1 teaspoon soy sauce Ask a question about this ingredient
2 shiitake mushrooms, chopped Ask a question about this ingredient
8 water chestnuts (canned is fine), diced Ask a question about this ingredient
1 handful frozen peas Ask a question about this ingredient
1 package round potsticker wrappers Ask a question about this ingredient
4-6 tablespoons vegetable oil Ask a question about this ingredient
1/2 teaspoon vinegar (I use apple cider or rice wine, but any type is fine) Ask a question about this ingredient
Cut scallops into chunks that are about the size of a peanut. Sprinkle salt and pepper on the scallops.
Ask a question about this stepDrain some liquid from the tofu. This can be done by squishing the tofu through your fingers and putting it into a fine mesh strainer or colander. Put a bowl on top and let the liquid drain off while you prepare the rest of the ingredients.
Ask a question about this stepSaute green onions, ginger, greens and garlic in a skillet over medium heat just until you smell the garlic and greens are wilted. Don’t let garlic brown.
Ask a question about this stepPut tofu, greens, oyster sauce, soy sauce, mushrooms, and water chestnuts together and stir until tofu has soaked up the sauces. Taste and add salt or soy sauce if necessary.
Ask a question about this stepAdd scallops and peas to tofu and stir to blend all ingredients well.
Ask a question about this stepTo wrap potstickers: Put some water in a small bowl. Place about a tablespoon of filling in the middle of a wrapper. Dip your finger into the water and run it half way around the far edge of the wrapper. Fold the wrapper over to make a half circle shape. Pinch the edges to seal. If your wrappers are tearing, use less filling. To be fancy, you can introduce a two or more folds before or after you pinch the edges and seal with your wet fingers.
Ask a question about this stepTo fry potstickers. Add vinegar to 1 cup water. Heat a nonstick skillet (that has a cover) and add oil. When the oil is hot, add the first batch of potstickers to the pan. Space them so that they aren't touching. Add ¼ cup of the vinegar/water mixture to the pan and cover. Cook for 2-3 minutes...the scallops cook pretty fast so you shouldn't need much more time than this. The potsticker skin will become transclucent during the time with the cover on. If it isn't, add a little more water and cover. If it is, continue to fry until the water is gone and the bottoms are crispy. Remove to serving platter and fry up the next batch in the same way.
Ask a question about this stepServe potstickers with soy sauce and hot chili sauce. Try adding a few drops of vinegar and some minced ginger to your soy sauce for a quick dipping sauce.
Ask a question about this stepNotes: save yourself some aggravation and use a nonstick pan. If you don’t, you’ll need to use more oil and a really good metal spatula/turner to help you get the potstickers off the pot. They ain’t called potstickers for nothing! The filling is also great for wontons and can be cooked in boiling water as well. You can add more assertive vegetables like cilantro or chives if you like.
Ask a question about this stepWow! These sound absolutely phenomenal. Saved!
A craving grabbed me the instant I saw this. Already an EP - I can see why!
OMG these look and sound wonderful. I'm going to give these a try this coming Sunday. I can't wait!
I just discovered this site yesterday & joined today. The recipes are so incredible. These potstickers especially look fantastic. I love seafood so I'll be picking up some scallops to try them. Got a feeling they are going to be one of my favourite treats.
Scallops and potstickers? I am sold and am totally making these this weekend! I love the suggestion of cooking them in lightly vinegared water, perhaps this is the taste my dumplings always seem to be missing?
I hope you like them! Let me know how they turn out....and if the vinegar makes a difference.
My mouth is watering - these look fantastic!
I got an eyeful of your beautiful scallops right before I posted these. They had my mouth watering too!
I'm in the mood for these!
These look terrific - nice light spring eating and super tasty ...
Wow! These look fantastic. What's does the vinegar in the water do?
Thanks! You know, my mom taught we long ago to use lightly vinegared water to fry potstickers. I think it gives the potstickers a little extra flavor without making it too over powering. I don't know if it affects the cooking process as it can easily be omitted an they still cook up just fine.
I can't wait to try these...They look like something I would love!
I'll make them for you if you promise to make me your asparagus...
How in the name of Sam Hill did I miss this recipe before now? This has everything I love in it, especially scallops.
But I have never seen Potsticker wrappers. I thought you meant wonton wrappers until I saw that you mentioned wontons separately. Where will I find "Potsticker wrappers?"