A fun recipe with a shrimp, scallop and sour cream puree stuffed between two round wonton wrappers. Steamed and sautéed, these are crunchy outside and creamy inside. Figure one each for an appetizer, and three each for a main course (this recipe is enough for 12 potstickers). These paired well with a Rex Hill Shea Pinot.
1/2 lb. shrimp, peeled
1/2 lb. scallops
1/3 c. sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
(24) 3-inch potsticker rounds
2 T. peanut oil
Cut the tail ends off the shrimp and add to a food processor with the scallops. Cut the remaining shrimp into pieces and set aside. Process the shrimp and scallops for 15 seconds. Add the sour cream, salt and pepper, and process until smooth, about another 15-30 seconds. Transfer to a bowl and stir in the reserved shrimp pieces.
For the potstickers you want the tops to be larger than the bottoms so they can enclose the puree. Stack 3 high at a time and use a rolling pin to enlarge them to about 4" diameter. Lay out 12 regular size (3") potstickers and put a heaping spoonful of puree in the middle of each one. Brush the larger tops lightly with water and place them, wet side down, on top of the puree. Pick them up and press all the way around to seal the edges.
In a large non-stick skillet pour about 1/2 c. water and 1 T. peanut oil in the pan. Add as many of the potstickers to the pan to create one layer (don't let them overlap or they will stick to each other). Bring to a boil over high heat, cover, and cook for about 3-4 minutes or until most of the water has evaporated. Uncover and cook over medium-high to high heat until all the liquid is gone and the potstickers start to brown. Flip them over and be sure to brown on both sides. Repeat with the rest of the potstickers.
Serve over torn Boston lettuce leaves (5-6 cups loosely packed) that have been lightly dressed with 2 T. olive oil, 1 tsp. fresh lemon juice, and 1/4 tsp. salt.
– Jacques Pépin, "Fast Food My Way"