Crab and Scallop Sui Mei
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).
More From Cooking Light
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note