Scallop Potstickers

• 1/2 pound scallops (any kind)
• 1 pinch white pepper
• 2 pinches salt
• 4 ounces regular tofu
• 2 green onions, sliced thinly
• 1 garlic clove, finely minced
• 1 large handful fresh greens (pea sprouts or spinach are great), chopped
• 2 slices fresh ginger, very finely minced
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 2 shiitake mushrooms, chopped
• 8 water chestnuts (canned is fine), diced
• 1 handful frozen peas
• 1 package round potsticker wrappers
• 4-6 tablespoons vegetable oil
• 1/2 teaspoon vinegar (I use apple cider or rice wine, but any type is fine)
• 1 cup water

1. Cut scallops into chunks that are about the size of a peanut. Sprinkle salt and pepper on the scallops.
2. Drain 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.
3. Saute 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.
4. Put 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.
5. Add scallops and peas to tofu and stir to blend all ingredients well.
6. To 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.
7. To 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 1/4 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.
8. Serve 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.
9. Notes: 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.

white pepper, salt, regular tofu, green onions, garlic, sprouts, ginger, oyster sauce, soy sauce, shiitake mushrooms, water, peas, wrappers, vegetable oil, vinegar, water

Taken from food52.com/recipes/4083-scallop-potstickers (may not work)