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).

Ann Taylor Pittman
Recipe by Cooking Light September 2004

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Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

100 calories; calories from fat 13%; fat 1.4g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.4g; protein 8.1g; carbohydrates 13.3g; fiber 0.6g; cholesterol 43mg; iron 0.9mg; sodium 370mg; calcium 31mg.