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Receta CRABMEAT AND CHIVES POTSTICKERS

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3 votos | 9358 views

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.
The aromatic dipping sauce (adapted from Fuchsia Dunlop's "Land of Plenty") is a full flavored sauce that stirs up all your tastebuds - sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 36 pieces
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Ingredientes

Cost per serving $0.93 view details

Direcciones

  1. To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes. Remove all spices. The sauce can be kept for 6 months in a glass jar without refrigeration.
  2. To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together. Set aside.
  3. Making the filling: Pick over the crabmeat to remove any bits of shells. Mix all filling ingredients (crabmeat, sesame seeds, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, salt) together.
  4. Folding the dumplings: On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp). Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point. If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
  5. Frying the dumplings: In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot. Place pot stickers leaving ½ inch space between them. Fry until undersides are lightly golden, about 1 min. Slowly drizzle ¼ cup water down the side of pan. Water should barely cover the pan, and not soak the dumplings. Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent. Add more water if skin is not translucent and repeat the process
  6. Serving: Sprinkle dumplings with black sesame seeds and chives. Serve with dipping sauce

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Nutrition Facts

Amount Per Serving %DV
Serving Size 65g
Recipe makes 36 servings
Calories 125  
Calories from Fat 19 15%
Total Fat 2.15g 3%
Saturated Fat 0.35g 1%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 629mg 26%
Potassium 101mg 3%
Total Carbs 20.11g 5%
Dietary Fiber 0.7g 2%
Sugars 3.14g 2%
Protein 5.84g 9%
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Evaluaciones

  • Mihir Shah
    Loved them. These were much better than crab potstickers I normally get in restaurants because there's no creamcheese. Very light and tasty!
    Yo he cocinado/probado esta receta
    • Andrea Faz
      really good, and looks beautiful! ideal for entertaining
      Yo he cocinado/probado esta receta

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