Crab Pot Stickers with Nuoc Cham Dipping Sauce Yield: about 32Nuoc Cham: 1/4 C sugar 1/4 C hot water 1/3 C fresh lime juice 1/4 C fish sauce 1-2 T finely shredded carrots Asian hot sauce, to taste Pot stickers: 2 1/2 T Sesame seeds, divided use 1 Large egg white 2 t Minced fresh ginger 2 Finely chopped green onions, include green stalks 8 oz Dungeness crab meat (to remove any shell or cartilage, break up) 24 Won ton or gyoza wrappers, thawed if frozen 1 Egg white for brushing wrappers Cornstarch for baking sheet or pan 1T Vegetable oil 1/2 C Chicken broth or vegetable broth Optional garnish: chopped cilantro or micro-greens To make Nuoc Cham (dipping sauce): In bowl stir sugar, hot water, lime juice and fish sauce until sugar dissolves. Add hot sauce and stir to combine; add carrots and stir to combine. Taste and make adjustments, as necessary. To create pot stickers: In a dry small heavy skillet toast sesame seeds until golden, about 2 minutes, shaking handle of pan to rotate seeds. Watch carefully because they burn easily. Transfer seeds to a medium bowl and cool slightly (set 1/2 tablespoon aside for garnish). Add egg white and ginger to seeds and lightly beat. Gently stir in crab, green onion and season with salt and pepper. Put 6 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush ½ of edges with egg white. Mound about 1 tablespoon filling in center of each wrapper. Gather and pinch edge of wrapper against opposite side. Lightly dust pan or sheet with cornstarch and arrange pot stickers in one layer. Make more pot stickers in same manner. In a large nonstick skillet heat vegetable oil over moderately high heat until hot (but not smoking) and fry pot stickers, flat sides down, until undersides are golden brown, about 1 minute (if bottom of pot sticker has a lot of cornstarch on it, brush it off). Add 1/4 cup broth: cover skillet and steam pot stickers over medium heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until broth evaporates. Remove and place each pot sticker in an Asian-style soup spoon. Place on serving tray and top each with generous amount of Nuoc Cham. Sprinkle with reserved sesame seeds and chopped cilantro (if desired). Cook's notes: For an alternative Chinese-like dipping sauce, combine the following: 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/4 teaspoon Asian sesame oil, 1/4 teaspoon grated fresh ginger, 2 1/2 teaspoons water
Crab Pot Stickers Cathy Thomas
Crab Pot Stickers Cathy Thomas taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
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Crab Pot Stickers with Nuoc Cham Dipping Sauce Yield: about 32Nuoc Cham: 1/4 C sugar 1/4 C hot water 1/3 C fresh lime juice 1/4 C fish sauce 1-2 T finely shredded carrots Asian hot sauce, to taste Pot stickers: 2 1/2 T Sesame seeds, divided use 1 Large egg white 2 t Minced fresh ginger 2 Finely chopped green onions, include green stalks 8 oz Dungeness crab meat (to remove any shell or cartilage, break up) 24 Won ton or gyoza wrappers, thawed if frozen 1 Egg white for brushing wrappers Cornstarch for baking sheet or pan 1T Vegetable oil 1/2 C Chicken broth or vegetable broth Optional garnish: chopped cilantro or micro-greens To make Nuoc Cham (dipping sauce): In bowl stir sugar, hot water, lime juice and fish sauce until sugar dissolves. Add hot sauce and stir to combine; add carrots and stir to combine. Taste and make adjustments, as necessary. To create pot stickers: In a dry small heavy skillet toast sesame seeds until golden, about 2 minutes, shaking handle of pan to rotate seeds. Watch carefully because they burn easily. Transfer seeds to a medium bowl and cool slightly (set 1/2 tablespoon aside for garnish). Add egg white and ginger to seeds and lightly beat. Gently stir in crab, green onion and season with salt and pepper. Put 6 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush ½ of edges with egg white. Mound about 1 tablespoon filling in center of each wrapper. Gather and pinch edge of wrapper against opposite side. Lightly dust pan or sheet with cornstarch and arrange pot stickers in one layer. Make more pot stickers in same manner. In a large nonstick skillet heat vegetable oil over moderately high heat until hot (but not smoking) and fry pot stickers, flat sides down, until undersides are golden brown, about 1 minute (if bottom of pot sticker has a lot of cornstarch on it, brush it off). Add 1/4 cup broth: cover skillet and steam pot stickers over medium heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until broth evaporates. Remove and place each pot sticker in an Asian-style soup spoon. Place on serving tray and top each with generous amount of Nuoc Cham. Sprinkle with reserved sesame seeds and chopped cilantro (if desired). Cook's notes: For an alternative Chinese-like dipping sauce, combine the following: 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/4 teaspoon Asian sesame oil, 1/4 teaspoon grated fresh ginger, 2 1/2 teaspoons water
