Crab And Scallop Sui Mei Recipe

Name: Crab And Scallop Sui Mei
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dumplings:, 1/3 cup chopped shiitake mushroom caps, 1/3 cup chopped water chestnuts, 3 tablespoons chopped green onions, and more.

Yes, Crab And Scallop Sui Mei falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Scallop Sui Mei

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