You are here: Home » Recipes » Pork and Crab Dumplings Pork and Crab Dumplings Recipe by National Pork Board Yield 20 pieces Prep 15 mins Cook 20 mins Dip these pork- and crab-filled dumplings in soy sauce or Chinese mustard. PrintEmail Ingredients 1 cup pork tenderloin, finely chopped, cooked1 -- (6-ounce) can flaked crab meat, drained1/4 cup onion, finely chopped2 tablespoons water chestnuts, finely chopped2 teaspoons soy sauce1/4 teaspoon salt1/8 teaspoon black pepper1 -- (3-ounce) package cream cheese, softened20 -- won ton wrappers6 tablespoons cooking oil1 cup water -- Chinese mustard -- Soy sauce Instructions In a medium bowl stir together well pork, crab, onion, water chestnuts, soy sauce, salt and pepper. Stir in cream cheese to blend thoroughly and set aside. Spoon about 1 tablespoon filling in center of each won ton wrapper. Fold wrapper in half diagonally across filling to form triangle; moisten and pinch eadges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining wrappers and filling. In a large skillet heat 2 tablspoons of the oil. Carefully place half the pot stickers in skillet. no letting sides touch. Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or till water evaporates. Cook, uncovered, 1 minutes. Transfer dumplings to a baking sheet. Place in a 250F oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce for dipping.