Crab Meat Dumplings
A delectable crab mix fills these traditional dumplings. Cooked until golden brown then steamed, these plump pockets are served with a spicy dipping sauce.
Ingredients
1 tsp. fresh grated ginger
1 tsp. fresh garlic, minced
2 tsp. scallions, chopped
1 tbs. sweet sherry
1/4 tsp. Chinese 5 spice
1 egg
1 tsp. lemon juice
1/2 tsp. soy sauce
1/4 cup corn starch
1 lb. crab meat (claw or special)
1 package wonton wrappers
2 tbs. peanut oil
1/2 tsp. sesame oil
1/2 cup water
2 tbs. toasted sesame seeds
Thai Dipping Sauce (optional):
6 oz. lime juice (fresh)
3 oz. fish sauce (nampla)
2 Serrano peppers, chopped
2 tbs. cilantro, chopped
1/2 red pepper, chopped
3 cloves fresh garlic, chopped
3 tbs. sugar
Steps
- In a large mixing bowl, combine ginger, garlic, scallions, sherry, Chinese spices, egg, lemon juice, and soy sauce. Stir in corn starch until mixture is smooth. Gently fold in crab meat.
- Place approximately 1 teaspoon of filling mixture in the middle of 1 wonton wrap. Fold wraps into triangle and seal the edges by moistening. Continue folding all points of the triangle over so that they meet each other on one side of the dumpling. Place on a wire rack to dry and put in refrigerator to set for approximately 30 minutes.
- In a large sauté pan, add peanut oil and sesame oil and place on medium to medium-high heat. Add dumplings to the pan, one at a time, with the folds of the dumplings facing down. Once all dumplings have been added to sauté pan, and both sides of dumplings are browned, add 1/2 cup of water. Place lid on pan and steam dumplings for 2 minutes. Remove from heat and drizzle dumplings with sesame seeds.
- Optional: Combine Thai dipping sauce ingredients and serve on side. (For best flavor, allow Thai dipping sauce to set for 1-2 hours or even overnight?the longer it sets, the more tangy the sauce.)