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
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.