Crab and Scallop Sui Mei

Name: Crab and Scallop Sui Mei
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 1 teaspoons dark sesame oil; 1 large egg, lightly beaten; 1 teaspoon grated peeled fresh ginger; 2 garlic cloves, chopped; 3 Tbsps chopped green onions; 8 lettuce leaves; 2 Tbsps low-sodium soy sauce; 170 grams lump crabmeat, drained (such as Chicken of the Sea); 18 gyoza skins; 2 Tbsps rice vinegar; 0 teaspoons salt; 142 grams sea scallops, chopped; 79 milliliters chopped shiitake mushroom caps; 1 Tbsp sugar; 1 teaspoon sambal oelek (ground fresh chile paste) or Thai chile paste; 1 Tbsp water; 79 milliliters chopped water chestnuts

This gluten free, dairy free, and pescatarian recipe serves 9. One serving contains 57 calories, 6g of protein, and 1g of fat. If you have rice vinegar, garlic cloves, lump crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare dumplings, place first 4 ingredients in a food processor; pulse 8 times or until finely chopped.

Equipment you will use

Food Processor

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.

Ingredients you will need

Crabmeat

Scallops

Ginger

Salt

Egg

Cooking Oil

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Bowl

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.

Ingredients you will need

Water

Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying.

Ingredients you will need

Corn Starch

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Lettuce

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Steamer Basket

Add water to a large skillet to a depth of 1 inch; bring to a boil.

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Water

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Frying Pan

Place steamer in pan; steam dumplings 10 minutes.

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Frying Pan

Remove dumplings from steamer.

To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves.

Ingredients you will need

Sauce

Sugar

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Whisk

Serve sauce with dumplings.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1teaspoon

cornstarch 1teaspoons

dark sesame oil 1large

egg, lightly beaten 1teaspoon

grated peeled fresh ginger 2

garlic cloves, chopped 3Tbsps

chopped green onions 8

lettuce leaves 2Tbsps

low-sodium soy sauce 170grams

lump crabmeat, drained (such as Chicken of the Sea)18

gyoza skins 2Tbsps

rice vinegar 0teaspoons

salt 142grams

sea scallops, chopped 79milliliters

chopped shiitake mushroom caps 1Tbsp

sugar 1teaspoon

sambal oelek (ground fresh chile paste) or Thai chile paste 1Tbsp

water 79milliliters

chopped water chestnuts

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.