Scallop And Corn Gyoza With Sambal Dipping Sauce

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Tokyo Terrace


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1 package of about 40 gyoza/wonton wrappers

1/3 lb (or about 4 large) Sea scallops, chopped

1/4 head Nappa Cabbage, thinly sliced

1 ear fresh corn, cut off the cob, not cooked (note: do NOT use frozen corn. It has too much extra liquid in it and it will not taste good inside the gyoza…yuck!)

1/3 cup chopped fresh chinese chives

1 clove garlic

1 inch piece ginger

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons sugar

1 tablespoon vegetable oil, plus extra for frying

1/3 cup sambal

1/3 cup plain yogurt

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