Chilli Crab Potstickers / Dumplings

Servings: 18 - 20 potstickers
Author: Dini from The Flavor Bender
Print Recipe

Ingredients

Potstickers

  • 18-20 green potsticker wrappers or store bought or homemade regular potsticker wrappers

Filling

  • 6 oz lump crab meat claw meat is fine too - will have a deeper crab taste
  • 1.5 oz onion chopped (about ½ an onion)
  • 1 1 /2 tsp minced ginger
  • 2 tsp minced garlic
  • ½ tbsp heaped chilli flakes less if you prefer less spicy
  • 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 chopped cilantro
  • salt to taste
  • 1 tbsp 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

  • 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.