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Crab Stickers Recipe Or A New Take On CombiningTwo Chinese Cooking Favorites
What do you think of this recipe?
My family loves to have this as a main meal, but they work great as an appetizer too. Instructions for making your own wraps and dipping sauce are included, but pre-made wonton or pot sticker wrappers and bottled Hoisin style sauces are fine.
All Ingredients, Dough, Sauce, and Filling
- 3 c all-purpose flour
- 3 quarts + 1 c boiling water
- egg wash, 1 egg, lightly beaten with 1 t water
- 1 c + 2 T soy sauce
- 2 T rice wine vinegar
- 2 t sesame oil
- 3 cloves garlic, crushed
- 2 t fresh ginger, crushed
- 1/2 t red pepper flakes, optional for those who like it really spicy
- 2 lbs fresh ground pork or pork sausage, (not Italian)
- 1 lb crab meat or imitation crab, chopped
- 1 8 oz package cream cheese, softened
- 1 can water chestnuts, chopped
- 1 bunch green onions, chopped
- 1/2 c cabbage, chopped, boiled until about 1/2 cooked, drained and squeezed to remove excess water
- 1/2 c mushrooms, Shiitake preferred but any will do, chopped
- 1/2 c rice wine or a good dry white
- 1 t cornstarch
- Dash white pepper
- 2-4 T peanut or vegetable oil (NOT olive oil, the tastes will clash)
- Dipping Sauce: Combine 1 c soy, rice wine vinegar, 1 t sesame oil, 1 clove garlic, 1 t fresh ginger and, if desired, red pepper flakes. Whisk together lightly and set aside to marinate. Make this the evening before and refrigerate for maximum flavor.
- Wrapper Dough: Combine flour and 1 c boiling water in a large bowl, mixing until it forms into a ball. Turn out onto a floured board and knead lightly for about 3 minutes. Cover dough ball with a damp towel, and let stand while mixing the filling.
- Filling: Combine all remaining ingredients except boiling water and peanut oil in a large bowl. Mix thoroughly.
- Knead dough for an additional 3 minutes. Divide into 4 roughly equal sections, then roll each one out to approximately 1/32-inch thick. Pasta machines work great for this step. Cut rounds out of the dough roughly 2-1/2 to 3 inches in diameter. A cookie cutter or large glass works great. Place 1 heaping T of filling in center of each round, brush edges with egg wash, fold over and press firmly to seal. If desired, scallop or press the edges with a fork for a more classic look. Keep stuffed crab stickers covered with a damp towel until ready to cook to prevent drying out.
- Bring 3 q water to a boil. Add a dozen of the crab stickers and return to a boil, cook for 5 minutes. Remove crab stickers and rinse with cold water. Repeat until all are cooked and rinsed.
- Bring 2 T oil to heat in a heavy bottom pan – preferrably non-stick. Place crab stickers in a single layer and cook on one side only until bottoms are a deep, golden brown. Remove from pan and keep warm in a 200 degree oven. Add more oil and repeat until all are done.
- Serve with dipping sauce.