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).
Recipe by Cooking Light September 2004
Gallery
Credit:
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.