Crab and Scallop Sui Mei

Crab and Scallop Sui Mei
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon sambal oelek (ground fresh chile paste) or Thai chile paste
  • Dumplings:
  • 1 large egg, lightly beaten
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sugar
  • 1/3 cup chopped shiitake mushroom caps
  • Dipping sauce:
  • + 13 more ingredients
    • 1/3 cup chopped water chestnuts
    • 1 tablespoon water
    • 2 tablespoons rice vinegar
    • 1 teaspoon cornstarch
    • 1 teaspoon grated peeled fresh ginger
    • 3 tablespoons chopped green onions
    • 5 ounces sea scallops, chopped
    • 2 garlic cloves, chopped
    • ¼ teaspoon salt
    • 8 lettuce leaves
    • 1 (6-ounce) can lump crabmeat, drained (such as Chicken of the Sea)
    • ½ teaspoon dark sesame oil
    • 18 gyoza skins

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. Working with 1 gyoza ski...

View full recipe at My Recipes

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