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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

Description

These Open-faced Dumplings (pronounced "shoe-MY") Are Made With Round Gyoza Skins. If You Can't Find Gyoza Skins, Purchase Wonton Wrappers Instead, And Cut Them Into Circles With A Three-inch Round Biscuit Cutter. You Can Make And Refrigerate Th

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