Stone Crab Potstickers
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Rice Vinegar2 tbsps
Soy Sauce (low sodium)1 tsp
Toasted Sesame Oil1 tbsp
Ginger (finely grated fresh)1 tbsp
Shallot (finely minced)2 tbsps
Cilantro Leaves (chopped fresh)1360 g
Crabmeat (stone)4 tbsps
Peanut Oil1 cup
Water (for steaming)Directions:
1
Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger
2
Set aside and allow the flavors to develop
3
In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper
4
Add the ginger, shallot, scallion, and cilantro
5
Pick over the crab to remove any stray bits of shell and to break up any large pieces
6
Fold the crab meat into the egg white mixture
7
Place 1 tablespoon of the crab mixture in the center of a wonton wrapper
8
Moisten the edges with water and fold in half to create a half moon shape
9
Pleat the edges between your fingers, making about 4 or 5 pleats
10
Repeat with remaining filling and wrappers
11
In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat
12
Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown
13
Carefully add 1/4 cup water to pan, it can splatter
14
Cover and steam dumplings for 4 to 5 minutes
15
Remove cover and continue cooking until most of the water is evaporated
16
Clean out pan and repeat
17
Serve immediately with the dipping sauce