½ lbs. shrimp, peeled
½ lbs. scallops
1/3 C sour cream
1-2 tbsp mayonnaise
½ tsp salt
Fresh ground pepper to taste
¼ tsp garlic powder
Pinch ground ginger
2 green onions, thinly sliced
Zest of ½ a lemon
24 pot sticker rounds (3” in diameter)
2 tbsp peanut oil (for frying)
Directions:
1. Cut the shrimp into ½-inch pieces, setting aside the tail ends (about ¼ cup ) as you chop. Put the scallops and tail ends in a food processor and process for about 15 seconds.
2. Add the sour cream, mayo, salt, pepper, garlic, ginger, green onions and lemon zest, and process until smooth. Transfer the mousse to a bowl and fold in the shrimp pieces.
3. Working with 3 pot sticker rounds at a time, use a rolling pin to press and roll the pile of rounds until they are about 4 inches in diameter. Continue doing 3 at a time until you have a total of 12 that are 4 inches in diameter.
4. Place 2-3 tablespoons of the mousse on each of the 3-inch rounds. Dampen your finger with water and wet the edges of the pot sticker around the filling. Center the 4-inch round over the mousse, pressing lightly on top and firmly around the edges to seal the rounds together. Try to get as much air out as you can before you completely seal the filling in. Continue until all rounds are filled. NOTE: Rounds can be made a few hours ahead of time and kept covered in the refrigerator until cooking.
5. Working in batches, arrange 4-6 pillows in a nonstick skillet large enough to accommodate them in one layer with no overlap. Pour 1 Tbsp peanut oil and ¾ cup water over the pillows and bring to a boil over high heat.
6.Cover the skillet, reduce the heat to medium, and cook for 3-4 minutes, or until most of the water has evaporated. Remove the lid and cook over medium to high heat for a few minutes, or until all the liquid is gone and the pillows begin to brown in the oil. Continue browning for about 1.5 minutes per side and then transfer to a serving plate.
7. Repeat cooking process with remaining pillows and serve on top of a simple salad.
Other ideas:
If you can’t find pot sticker rounds, feel free to use won ton wrappers, which are square. You can use them as is or use a 3-inch round biscuit or cookie cutter to cut them into rounds.
If you have extra mousse (or no pasta), you can mold it into patties and brown them in a skillet, or drop heaping tablespoons of the mousse into hot (just under a boil) water and poach for 5-6 minutes. Serve with crusty bread and soup or salad.
