Stone Crab Potstickers

Name: Stone Crab Potstickers
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 340 grams stone crabmeat; 1 egg white, lightly beaten; 2 Tbsps chopped fresh cilantro leaves; 1 Tbsp finely grated fresh ginger; 1 teaspoon finely grated fresh ginger; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps low sodium soy sauce; 4 Tbsps peanut oil; 118 milliliters rice vinegar; 1 Tbsp rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seed oil; 1 Tbsp finely minced shallot; 118 milliliters water, for steaming; 24 round wonton wrappers

Stone Crab Potstickers might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 241 calories, 14g of protein, and 11g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of peanut oil, egg white, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 50 minutes.

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.

Ingredients you will need

Dipping Sauce

Sesame Oil

Soy Sauce

Vinegar

Ginger

Equipment you will use

Bowl

In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper.

Ingredients you will need

Salt And Pepper

Sesame Oil

Egg Whites

Vinegar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Crab

Egg Whites

Cilantro

Green Onions

Shallot

Ginger

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.

Ingredients you will need

Water

Crab

In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Serve immediately with the dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

340grams

stone crabmeat 1

egg white, lightly beaten 2Tbsps

chopped fresh cilantro leaves 1Tbsp

finely grated fresh ginger 1teaspoon

finely grated fresh ginger 6servings

Kosher salt and freshly ground black pepper 2Tbsps

low sodium soy sauce 4Tbsps

peanut oil 118milliliters

rice vinegar 1Tbsp

rice vinegar 1teaspoon

toasted sesame oil 1teaspoon

toasted sesame seed oil 1Tbsp

finely minced shallot 118milliliters

water, for steaming 24

round wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.