Firefly's Shrimp And Scallop Potstickers

Separate 3 oz. scallops and put aside in refrigerator. Chop remaining 5 oz. very coarsely and place in a bowl.

Add 3 oz. rock shrimp to scallops in refrigerator. Chop remaining shrimp very coarsely and add to bowl of chopped scallops.

Add green onions, water chestnuts, cilantro, and bamboo shoots to chopped seafood (Make sure to squeeze excess liquid out of bamboo shoots).

Place the reserved shrimp and scallops in the work bowl of a food processor. Add salt, pepper, egg white, and ice cube. Process until the ice is dissolved and the mixture is gummy. Add to the other ingredients.

In a separate bowl, combine oyster sauce, fish sauce, soy sauce, sugar, and cornstarch. Whisk until smooth, then add to the other ingredients, mixing thoroughly.

Separately mix the egg and water together. Place six wonton wrappers on a flat surface and brush lightly with water-egg mixture. Place a heaping teaspoon of filling on each wrapper and pinch the ends together, forming a half-moon shape.

Continue filling additional wrappers until the filling is gone.

Place dumplings in eight quarts rapidly boiling salted water and cook, stirring gently until they float and are firm to the touch. Remove with a slotted spoon or strainer and place on a lightly oiled plate and let cool.

When ready to serve, heat a heavy bottom frying pan over medium heat and add oil. Add the pot stickers and cook until the bottoms are golden brown.

Carefully pour 1/2 cup water (or ice cubes) in the pan and cover, steaming the pot stickers until the water disappears.

Serve with soy sauce or soy with sesame oil and chili oil for dipping.