Pork and Crab Dumplings

  • Yield 20 pieces
  • Prep 15 mins
  • Cook 20 mins

Dip these pork- and crab-filled dumplings in soy sauce or Chinese mustard.


1 cup pork tenderloin, finely chopped, cooked
1 -- (6-ounce) can flaked crab meat, drained
1/4 cup onion, finely chopped
2 tablespoons water chestnuts, finely chopped
2 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
1 -- (3-ounce) package cream cheese, softened
20 -- won ton wrappers
6 tablespoons cooking oil
1 cup water
-- Chinese mustard
-- Soy sauce


  1. 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.

  2. 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.

  3. 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.

  4. 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. 



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