Chilli Crab Dumplings (Potstickers)
User Reviews
5
6 reviews
Excellent
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Servings
18 -
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Course
Main Course, Others
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Cuisine
Asian
Chilli Crab Dumplings (Potstickers)
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Incredibly flavourful Chilli Crab Dumplings (Potstickers) are a fantastic alternative to regular homemade potstickers! The Chilli Crab filling is inspired by the classic Singapore Chilli Crab dish, and the delicate & delicious wrappers are made with green spinach dumpling dough.
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Ingredients
Potstickers
- 18-20 potsticker wrappers green or store bought or homemade regular
Filling
- 6 oz crab meat claw meat is fine too - will have a deeper crab taste, lump
- 1.5 oz onion chopped (about ½ an onion)
- 1 1 /2 tsp ginger minced
- 2 tsp garlic minced
- ½ tbsp chilli flakes less if you prefer less spicy, heaped
- 5 oz cabbage chopped
- 1 ½ tsp cornstarch
- 1 tbsp ketjap manis
- 3 - 4 tbsp tomato ketchup
- ½ tsp lemon juice
- 1 spring onion sliced finely
- 1 tbsp cilantro chopped
- salt to taste
- 1 tbsp neutral cooking oil generic cooking oil
Instructions
Filling
- Heat 1 tbsp oil in a non-stick pan over medium heat.
- Add onion, garlic and ginger and saute until the onion becomes translucent.
- Add the chilli flakes and saute for about a minute.
- Add cabbage, cornflour, Ketjap Manis and cook until the cabbage cooks down.
- Add the tomato sauce and lemon juice and mix well, and heat for a couple of minutes until you have a thick sauce.
- Add the crab meat, spring onions and cilantro and fold through until well coated and the crab meat is heated through.
- Leave aside to cool.
Filling the potstickers
- See my post on perfect dumpling dough and potsticker dough for beginners for instructions with pictures on how to fill and seal potstickers/dumplings.. Once filled and sealed, these uncooked potstickers can be placed on a baking tray (one layer) and frozen. Once frozen, they can be transferred to freezer bags and stored in the freezer for later use.
- If using immediately - heat some oil (peanut oil is best, though vegetable oil works just as well too) in a non-stick pan on medium-high heat.
- When well heated, place potstickers on the pan, without overcrowding it (I can fit about 8 on my pan). Heat for about 2 - 3 minutes, until the bottom is lightly browned.
- While the pan is hot, add about ¼ cup of water into the pan (the water should sizzle) and immediately cover with a lid. Steam for about 4 minutes.
- Remove the lid (most of the water should have evaporated, if not all), then let the bottom of the potstickers cook for another 1 - 2 minutes, and turn golden brown (darker if you use green potsticker wrappers).
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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