Recipes San Francisco

dim sum for “white people” – Seafood Dumpling

October 6, 2009

1 pack gyoza wrappers (round, about 50 per pack)
1/3 lb crab meat
1/3 lb large scallops, diced
1/3 lb deveined/peeled shrimp, chopped
2 green onions, sliced thinly
1/2 carrot, shredded finely
1/4 head napa cabbage fresh, sliced finely, salted, left aside to wilt, rinsed, and drained/squeezed dry
3-4 cloves garlic, minced and mushed into a paste
1 generous T of ginger, grated into a paste
1/2 tsp white pepper
1 T minced cilantro
1/2 tsp sugar
1 tsp toasted sesame oil
1 T sake
1 1/2 T soy sauce
1/2 tsp salt

Mix everything together, adding the liquids last. Using a small spoon, put about 1 heaping/rounded tsp onto each gyoza wrapper. Using a spray bottle, dampen the open face of the wrapper, and gently fold in half, sealing the filling and not air. Gently pull the sides/lobes of the half moon together to create the shape you see in the photos above.

Cook the same way as the shrimp & pork gyoza, or steam above simmering water until cooked through (you can fill your colander with a layer of lettuce, cabbage, or some other similar item in order to create a steamer if you do not own one).

For the Dipping Sauce

2 parts soy sauce
1 part seasoned rice vinegar
3/4 part yuzu juice
1/4 part chili oil

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