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Ingredientes
- 3 ounce. cream cheese, at room temperature
- 1 c. finely minced cooked pork tenderloin (about 1/2 of 1 tenderloin)
- 6 ounce. can crab meat, liquid removed and flaked
- 1/4 c. finely minced onion
- 2 tbsp. finely minced water chestnuts
- 2 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- About 28 round dumpling skins (about 3 1/2 inch diameter)
- 4 - 6 tbsp. vegetable oil
- Chinese mustard and soy sauce
Direcciones
- Beat cream cheese in medium bowl till smooth. Add in pork, crab, onion, water chestnuts, 2 tsp. soy sauce, the salt and pepper; mix well. Work with 1 dumpling skin at a time, keeping remaining skins covered with dry cloth. Place about 1 Tbsp. filling off center on 1 skin. Fold skin in half to enclose filling; moisten edges and healthy pinch to seal. Stand dumpling with pinched edge facing up, press gently to flatten bottom. Cover with dry cloth. Repeat till all filling is used.
- Heat 2 Tbsp. of the oil in each of 2 large heavy skillets over medium heat till warm. Carefully place 1/2 of the dumplings in single layer in each skillet; don't let dumplings touch. Cook over medium heat till bottoms are brown, about 1 minute. Carefully add in 1/2 c. water to each skillet. Reduce heat, simmer, covered, 10 min. Uncover skillets; cook till water evaporates, 3 to 5 min. Add in more oil if necessary to prevent sticking; cook, uncovered, 1 minute longer. Serve with mustard and soy sauce. Makes 28 dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 231 | 68% |
| Total Fat 26.12g | 33% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.45g | |
| Cholesterol 88mg | 29% |
| Sodium 665mg | 28% |
| Potassium 428mg | 12% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.18g | 1% |
| Protein 20.28g | 32% |
