Scrumptious Seafood: Beef and Crab Potstickers

Beef and Crab Dumplings, photo by Darren Stone

Potstickers are fabulous served as an appetizer, as a main course, or as a part of a buffet offering. Here is a recipe for beef and crab dumplings:


For the dip:

  • 1/2 cup rice vinegar
  • 2 tbsp soya sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • Hot Asian-style sauce to taste (optional)
  • 1 green onion, halved length-wise and thinly sliced
  • 1/4 cup grated carrot

Combine the vinegar, soy, sauce, sugar, sesame oil and hot sauce  in a bowl and whisk to dissolve the sugar. Stir in the green onion and carrot. Cover and refrigerate dip until needed.

For the potstickers:

  • 1/2 pound lean ground beef
  • 1/2 cup fresh or tinned crab (Pacific Dungeness crab is a sustainable choice)
  • 1 green onion, halved lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1 tsp finely chopped fresh ginger
  • 2 tbsp soya sauce
  • 2-3 tbsp chopped fresh cilantro, basil or mint
  • 1/2 cup sliced water chestnut, finely chopped
  • white pepper to taste
  • 1 large egg white
  • 36 round, Chinese-style dumpling wrappers
  • vegetable oil
  • cold water

Line a baking sheet with parchment paper or plastic wrap. Combine the first 10 ingredients for the potstickers in a bowl.

Set a dumpling wrapper on a work surface. Lightly moisten the edges of the wrapper with cold water. Place a heaping teaspoon of the filling in the center of the wrapper. Fold the dumpling into a half-moon shape and press the edges together to seal. If desired, crimp edges to male a decorative look. Set on baking sheet, and then repeat with the remaining wrappers and filling.

When setting on the baking sheet, ensure that they do not touch or they’ll stick together. Place 1 tbsp of oil in a large, heavy, non-stick or cast-iron skillet set over medium-high heat. When hot, set in some potstickers. Cook depending on the size of the pan, 12 to 18 at a time. Cook until the bottom of the potstickers turn a golden brown. Do not turn. Pour in 3 to 4  tbsp of water, being careful of splatters from the pan. Cover and cook 4 minutes, gently swirling the pan from time to time. Remove lid and continue cooking until the liquid has almost completely evaporated and they are ready. (The cooked pot stickers can be kept warm in a 200 F oven until the others are cooked. Or, you can eat the first batch while waiting for the others to cook). Place the potstickers, browned-side up, on a platter. Serve with the dipping sauce.

Note: One 120 gram can of crabmeat, with leg and body meat, drained well, should yield the amount required for this recipe.

Makes about 36 potstickers.

Recipe Source: The Vancouver Sun

Posted by websitedev
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