Crab And Scallop Sui Mei

• 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.

shiitake mushroom, water chestnuts, green onions, garlic, fresh ginger, dark sesame oil, salt, lump crabmeat, egg, skins, cornstarch, dipping sauce, sugar, soy sauce, rice vinegar, water, sambal oelek

Taken from www.myrecipes.com/recipe/crab-scallop-sui-mei (may not work)