Chilli Crab Potstickers / Dumplings

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

  1. Heat 1 tbsp oil in a non-stick pan over medium heat.
  2. Add onion, garlic and ginger and saute until the onion becomes translucent.
  3. Add the chilli flakes and saute for about a minute.
  4. Add cabbage, cornflour, Ketjap Manis and cook until the cabbage cooks down.
  5. Add the tomato sauce and lemon juice and mix well, and heat for a couple of minutes until you have a thick sauce.
  6. Add the crab meat, spring onions and cilantro and fold through until well coated and the crab meat is heated through.
  7. Leave aside to cool.

Filling the potstickers

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve immediately.