Crab Dumplings - Slimmed

Name: Crab Dumplings - Slimmed
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon Southeast Asian fish sauce; 237 milliliters grated carrots (about 2 medium carrots); 1 large egg white; 1 Tbsp chopped fresh coriander leaves (cilantro); 2 Tbsps chopped fresh coriander leaves (cilantro); 3 cloves garlic, minced; 0 teaspoons Heaping kosher salt; 1 Tbsps freshly squeezed lime juice; 227 grams lump crabmeat, picked over to remove bits of shell and cartilage; 2 romaine leaves; 1 scallion (white and green), chopped; 1 Tbsp seasoned rice wine vinegar, plus more as needed; 1 Tbsp sugar; 1 Tbsp vegetable oil, like soy or corn; 59 milliliters chopped water chestnuts; 24 2-inchs wonton wrappers (3 1/2-inch square), thawed if frozen; 0 to 1/2 jalapeno chile (with seeds), minced

If $1.23 per serving falls in your budget, Crab Dumplings - Slimmed might be an outstanding dairy free and pescatarian recipe to try. One serving contains 70 calories, 6g of protein, and 2g of fat. This recipe serves 8. A mixture of southeast asian fish sauce, garlic, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Special equipment: 3 1/2-inch round biscuit cutter, bamboo steamer

Ingredients you will need

Biscuits

To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes.

Ingredients you will need

Jalapeno Pepper

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Remove the skillet from the heat and add the sugar.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan

Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.

Ingredients you will need

Fish Sauce

Lime Juice

Coriander

Jalapeno Pepper

Green Onions

Carrot

Equipment you will use

Bowl

To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.

Ingredients you will need

Water Chestnuts

Coriander

Egg Whites

Crabmeat

Vinegar

Salt

Equipment you will use

Bowl

Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar.

Ingredients you will need

Biscuits

Vinegar

Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.

Ingredients you will need

Crab

Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.

Ingredients you will need

Lettuce Leaf

Water

Equipment you will use

Frying Pan

Wok

Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad.

Ingredients you will need

Carrot

Equipment you will use

Frying Pan

Serve immediately in the steamer pan.

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Wok

Ingredients

Servings:

1teaspoon

Southeast Asian fish sauce 237milliliters

grated carrots (about 2 medium carrots)1large

egg white 1Tbsp

chopped fresh coriander leaves (cilantro)2Tbsps

chopped fresh coriander leaves (cilantro)3cloves

garlic, minced 0teaspoons

Heaping kosher salt 1Tbsps

freshly squeezed lime juice 227grams

lump crabmeat, picked over to remove bits of shell and cartilage 2

romaine leaves 1

scallion (white and green), chopped 1Tbsp

seasoned rice wine vinegar, plus more as needed 1Tbsp

sugar 1Tbsp

vegetable oil, like soy or corn 59milliliters

chopped water chestnuts 242-inchs

wonton wrappers (3 1/2-inch square), thawed if frozen 0

to 1/2 jalapeno chile (with seeds), minced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.