1/4 teaspoon coriander seeds
1 1/2 star anise pods
1 dried Thai red chile, seeds removed and crumbled
1/2 cup water
1 1/2 Tablespoons brown sugar
1 1-inch piece of lemongrass, crushed
1/2 teaspoon sesame oil
3 Tablespoons soy sauce
1 Tablespoon sake
Cilantro for garnish
12 ounces jumbo 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
1/2 teaspoon kosher salt
24 won ton wrappers
1 Tablespoon cornstarch for dusting
2 Tablespoons vegetable oil
Make Dipping Sauce: In a small saucepan, toast the coriander, star anise and red chile. Add water, sugar and lemongrass and bring to a boil. Let steep for 5-10 minutes. Strain the spices and chile, leaving the syrup. Stir in sesame oil, soy sauce and sake. Transfer to a bowl for serving. Garnish with cilantro.
Prepare Filling: Pick over crabmeat to remove any shells and cartilage 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, juice and salt.
Assemble Potstickers: Put 6 won ton 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.
Cook Potstickers: In a large nonstick pan, heat 1 Tablespoon vegetable oil over medium heat until hot but not smoking. Fry potstickers, flat side down, until undersides are lightly golden, about 1 minute. Add 1/4 cup water, carefully pouring down the side of pan. Water should barely cover the pan, and not soaking the dumplings. Cover pan and steam potstickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook potstickers until water is evaporated, and wonton skin is translucent.
Serve: Serve with dipping sauce.
Recipe created by Parties That Cook®
Makes 24 Potstickers
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