Instructions: Discard small tough muscle from side of each scallop and in a food processor puree half scallops with salt. With motor running add tofu in a stream and blend until just combined.

Transfer scallop mousse to a small bowl. Chop finely remaining scallops and stir into mousse with corn, bell pepper, scallion, and coriander.

Assembling pot stickers: Place a tablespoon of filling in center of 1 wrapper and moisten edge of wrapper. Gather edge of wrapper up and around filling, pleating edge. Gently squeeze middle of pot sticker to form a waist, keeping filling level with top of wrapper. (Pot sticker will resemble a sack filled to the top.) Continue making pot stickers and arrange in one layer on wax paper dusted lightly with cornstarch.

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. Add water and steam pot stickers, covered, 3 to 4 minutes. Remove lid and cook pot stickers until liquid is evaporated and bottoms are recrisped.

In a small bowl whisk together the dipping sauce ingredients. Serve pot stickers with dipping sauce and garnish with scallion brushes.

This recipe yields 4 to 6 servings.

Assembling dumplings for soup: Place 1 tablespoon of filling in the center of 1 won ton wrapper and moisten edge. Fold wrapper in half and pleat one side to make a decorative edge and seal by pressing edges together. As an alternative, gather the edge of the wrapper up and around the filling and pinch together to form a closed sack. Continue making dumplings and arrange in one layer on wax paper dusted lightly with cornstarch.

In a saucepan heat consomme to a simmer over moderate heat. Add the dumplings to the simmering consomme and cook for 3 to 4 minutes or until dumplings are firm. Stir in mixed julienned vegetables and serve garnished with coriander leaves.

This recipe yields 4 to 6 servings.

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