Crab and Scallop Sui Mei

Crab and Scallop Sui Mei Recipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
These open-faced dumplings (pronounced "shoe-MY") are made with round gyoza skins. If you can't find gyoza skins, purchase wonton wrappers instead, and cut them into circles with a three-inch round biscuit cutter. You can make and refrigerate the seafood-and-vegetable filling up to a day in advance; fill and steam the dumplings shortly before serving them. If you don't have a bamboo steamer, prepare these in two or three batches in a collapsible metal steamer basket (be sure to line it with lettuce leaves so that the dumplings don't stick).


9 servings (serving size: 2 dumplings and about 1 teaspoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 13 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.4 g
Protein 8.1 g
Carbohydrate 13.3 g
Fiber 0.6 g
Cholesterol 43 mg
Iron 0.9 mg
Sodium 370 mg
Calcium 31 mg


1/3 cup chopped shiitake mushroom caps
1/3 cup chopped water chestnuts
3 tablespoons chopped green onions
2 garlic cloves, chopped
1 teaspoon grated peeled fresh ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
5 ounces sea scallops, chopped
1 (6-ounce) can lump crabmeat, drained (such as Chicken of the Sea)
1 large egg, lightly beaten
18 gyoza skins
1 teaspoon cornstarch
8 lettuce leaves
Dipping sauce:
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon sambal oelek (ground fresh chile paste) or Thai chile paste


To prepare dumplings, place first 4 ingredients in a food processor; pulse 8 times or until finely chopped. Add ginger, oil, salt, and scallops; pulse 4 times or until scallops are finely chopped. Spoon mixture into a medium bowl; add crabmeat and egg, tossing to combine.

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon filling into center of each skin. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Smooth surface of filling with the back of a spoon dipped in water. Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying.

Line each tier of a 2-tiered (10-inch) bamboo steamer with 4 of the lettuce leaves. Arrange 9 dumplings, 1 inch apart, over lettuce in each steamer basket. Stack tiers, and cover with the steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 10 minutes. Remove dumplings from steamer.

To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings.


Ann Taylor Pittman,

Cooking Light

September 2004
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