February 22, 2020

Perfect party fare: Crab pot stickers with sesame dipping sauce

Pot stickers are dumplings filled with a yummy filling — and this one is sensational. These are filled with crabmeat, ginger, sesame seeds and scallions.

You can purchase freshly picked crabmeat, so you don’t have to crack and pull out the meat yourself. I recommend picking through the crabmeat with your hands, though, to make sure no shells or cartilage are present.

To make the dumplings, simply mound 1 tablespoon of filling in the center of each wrapper. Brush the wrapper edges with water, then fold in half, gently make 3 pleats on the top half of the wrapper and press to seal.

Saute the dumplings in oil on each side until golden brown, then steam them by pouring just a touch of water into the pan and covering it with a lid. You know they’re done when they look slightly transparent.

Serve them with the flavorful dipping sauce and watch them disappear in moments!

Crab Pot Stickers with Sesame Dipping Sauce

Makes 24

Dipping Sauce:

¼ teaspoon coriander seeds

1½ star anise pods

1 dried Thai red chile, crumbled, seeds removed

½ cup water

1½ tablespoons brown sugar

1-inch piece of lemongrass, crushed

½ teaspoon sesame oil

3 tablespoons soy sauce

Cilantro to garnish

Pot Stickers:

12 ounces fresh crabmeat

2 tablespoons sesame seeds

2 egg whites

1 tablespoon peeled, grated ginger root

4 tablespoons scallions, green part only, finely chopped

1 tablespoon soy sauce

1 teaspoon lime zest

2 teaspoons lime juice

½ teaspoon kosher salt

24 square wonton wrappers

1 tablespoon cornstarch, for dusting

2 tablespoons vegetable oil, for cooking


For the dipping sauce: In a small dry saucepan, toast the coriander, star anise and red chile. Add water, sugar and lemongrass and bring to a boil. Turn off heat and let steep for 15 minutes. Strain the mixture to remove the spices and chile from the syrup. Stir the sesame oil and soy sauce into the syrup. Transfer to a bowl for serving. Garnish with cilantro.

For the filling: Pick over the crabmeat to remove any shells and break up larger bits of crab. Set aside.

In a small sauté pan, toast sesame seeds over medium heat, stirring frequently, until golden, about 2 minutes. Transfer to a medium bowl and cool. Add crabmeat, egg whites, ginger, scallions, soy sauce, lime zest and juice and salt.

Put 6 wonton wrappers on a dry surface (leave remaining wrappers in package, covered with a damp towel to prevent drying and cracking). Brush edges of the wrappers with water. Mound about 1 tablespoon of the filling in the center of each wrapper. Gather four corners of each wrapper and seal into a point. Make sure seams are well-sealed and place on a tray dusted with cornstarch. Repeat with remaining wrappers and filling.Related Articles

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To cook the pot stickers: In a large nonstick pan, heat …read more

Source:: The Mercury News – Lifestyle


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