Ok, let’s clarify that title.  A French chef, makes a Chinese dish that is similar to Italian cuisine.  This is a recipe I had to try after picking up a copy of God’s Jacques Pepin’s Fast Food My Way.  The dish is actually called pillows of scallop and shrimp mousse, or a bit more accurately, scallop and shrimp stuffed Chinese pot stickers.  Thinking this was something like a dumping, and loving the concept of a scallop/shrimp mousse, I busted the dish out for a few friends. Another aspect I really liked, was that you can pretty much use your wrappers to form any shape you want.  Folding over like triangles or wrapping into actual wontons should work just as well.  Like most new recipes out of a new cookbook, there were a few ups and downs, but the final product was solid and fresh and delicious.

The prep work for this one is pretty easy.  You do need a food processor of some sort though, even a tiny, $10 will do, otherwise you have to mince the scallops very finely and be sure to defrost your shrimp if frozen.  Also you need to get your hands on some wonton wrappers.  I’d also recommend using them a few at a time since they tend to dry out so keep them in the bag till you’re ready to use them.  The only tricky part is the pan searing/steaming process, but we’ll get to that in a bit.  I would also definitely not skip out on adding a splash balsamic vinegar which pairs with the soft/crispy pot stickers perfectly.

Ingredients:

1/2 lbs shrimp
1/2 lbs fresh scallops
1/3 cup creme fresh
big pinch ground pepper
pack of spring roll/wonton wrappers

Pack of fresh greens
extra virgin olive oil
balsamic vinegar
salt / pepper
lemon juice

Assuming you have a processor of some sort, blend for about 15 seconds.  Add creme fresh and  blend until smooth. Dice up your shrimp into bite-sized pieces and fold into the mousse so you’ll get nice chunks of shrimp to bite into.

Get out 3-4 wonton wrapper sheets and place on a good work surface.  Add mouse to plastic bag and cut off the tip.. or just spoon them on the wonton wrappers, whatever is easiest.
For the sheets I bought, I could get two dollops of mousse onto each sheet.  This may vary for you, but the goal is to get about a tablespoons worth for each sticker.

NOTE:  Pepin recommends buying the premade circles and rolling them out to make them wider.  I had no luck with this because the sheets would curl up and lose their flatness, so to keep it a bit easier, just use a single  sheet at a time. 
Brush a little water along the edges of mouse. Laying a second wrapper on top (just like a ravioli) use the side of your hand to press firmly around the filling, trying to press out as much air as you can.

Using a sharp knife cut around the filling and form the round pot stickers.

Now in a pan wide enough to handle several of the pot stickers in a single layer add a big splash of olive oil and 1/2 cup of water.

On medium heat as the water starts to steam/almost boil add your pot stickers and be sure to move them around.  Those little fuckers will stick and burn, so be sure to keep them moving before the pan gets too hot and add about 1/2 cup of water.

Cover and let steam for about 4-5 minutes.

A lot of the water should have evaporated, keep moving the stickers so they don’t stick. (My friend Jules really thought it was hysterical that i was surprised pot stickers stuck to the pot.. hardy har) Drop heat to low.  Once the oil is the only thing left the stickers will start to brown.  The oil is gonna brown the sides so be sure to flip multiple times is you have to. You want just a little browning.  Pull them off the pan when each one is done.
In bowl, toss your greens with some good extra virgin olive oil, balsamic vinegar, lemon juice, and salt/pepper.

Plate stickers on top of the greens and server warm.  1-2 per person as an appetizer or 3-4 for main course. You just made the Chinese equivalent to ravioli.  Manga manga.