Scallop and Porcini Mushroom Won Tons

Are you looking for a new appetizer recipe that nobody has ever had but that everyone will love?  Tired of the same old standards?  Party food should be about taking small, easy bites that explode with flavor.  Pass these around and serve with an Asian Sesame Vinaigrette.  Watch what happens.  Boooom!!

Scallop & Porcini Won Tons

8 oz. bay scallops or sea scallops, chopped
1/2 oz. dried porcini mushrooms, soaked in hot water for 30 minutes, chopped
1 tsp. reserved mushroom liquid
2 Tbsp. red pepper, finely chopped
2 scallions chopped
1 garlic clove, chopped
1 tsp. sesame oil
1 tsp. cornstarch
1 tsp. sugar
Salt and pepper to taste
Won ton skins
Canola or peanut oil

In a large bowl, mix all the ingredients together.  Brush the edges of each won ton skin with a little water.  Place about 2-3 teaspoons of filling in center of each won ton.  Fold over to form triangle and seal.  Shape into dumplings.  Line steam basket with cabbage or lettuce leaves.   Place a single layer of won tons on lettuce and steam for 5 minutes. (Alternately, bring about 2 inches of water to a boil in a large pot.  Reduce to a simmer and place a single layer of won tons in pot.  Cover and steam for 5 minutes.)   Using a slotted spoon, remove to a large platter.  In a large saute pan, heat 2 Tbsp. of canola or peanut oil over medium-high heat until very hot.  Lightly fry dumplings until golden, about 1 minute per side.  Serve hot with Asian Sesame Vinaigrette.

Asian Sesame Vinaigrette

3 Tbsp. seasoned rice vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 tsp. chili garlic sauce
1 Tbsp. vegetable or light olive oil
2 Tbsp. white sesame seeds
1/3 cup water
2 Tbsp. chopped cilantro

In a small bowl, whisk together all the ingredients.