Crab and Scallop Sui Mei

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).

Yield: 9 servings (serving size: 2 dumplings and about 1 teaspoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 13%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.1g
  • Carbohydrate: 13.3g
  • Fiber: 0.6g
  • Cholesterol: 43mg
  • Iron: 0.9mg
  • Sodium: 370mg
  • Calcium: 31mg

Ingredients

  • Dumplings:
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings.
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