%20are%20made%20with%20round%20gyoza%20skins.%20If%20you%20can't%20find%20gyoza%20skins%2C%20purchase%20wonton%20wrappers%20instead%2C%20and%20cut%20them%20into%20circles%20with%20a%20three-inch%20round%20biscuit%20cutter.%20You%20can%20make%20and%20refrigerate%20the%20seafood-and-vegetable%20filling%20up%20to%20a%20day%20in%20advance%3B%20fill%20and%20steam%20the%20dumplings%20shortly%20before%20serving%20them.%20If%20you%20don't%20have%20a%20bamboo%20steamer%2C%20prepare%20these%20in%20two%20or%20three%20batches%20in%20a%20collapsible%20metal%20steamer%20basket){kind=link}
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).
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings.
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