Cooking Index - Cooking Recipes & IdeasStone Crab Potstickers Recipe - Cooking Index

Stone Crab Potstickers

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

  Dipping Sauce
1/2 cup 118mlRice vinegar
2 tablespoons 30mlLow-sodium soy sauce
1 teaspoon 5mlToasted sesame oil
1 teaspoon 5mlFinely-grated fresh ginger
  Potstickers
1   Egg white - lightly beaten
1 tablespoon 15mlRice vinegar
1 teaspoon 5mlToasted sesame seed oil
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlFinely-grated fresh ginger
1 tablespoon 15mlFinely-minced shallot
2 tablespoons 30mlChopped fresh cilantro leaves
3/4 lb 340g / 11ozStone crabmeat
24   Round wonton wrappers
4 tablespoons 60mlPeanut oil
1/2 cup 118mlWater - for steaming

Recipe Instructions

Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.

In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture.

Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.

In a medium sized, flat-bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat-side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat.

Serve immediately with the dipping sauce.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E05) - from the TV FOOD NETWORK

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