Chilli Crab Dumplings (Potstickers)

Course: Dinner, Main Course

Cuisine: East Asian, South East Asian

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: potstickers

Calories: 46kcal

Author: Dini Kodippili

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.

INTERMEDIATE - Making dumplings can be time consuming for someone who has not made dumplings before. The process becomes easier with experience. Usually big batches of dumplings / potstickers are folded as a group to make the process more fun and go faster.

Print Recipe

Ingredients

Potstickers

20 green potsticker wrappers or store bought or homemade regular potsticker wrappers

Filling

170 g lump crab meat About 1 ¼ cup. Claw meat is great and will have better flavor, but might be more expensive.
42 g onion chopped (about ½ an onion)
1 ½ tsp minced ginger
2 tsp minced garlic
½ tbsp heaped chilli flakes add less if you prefer mild
142 g 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.
1 tbsp oil
Add onion, garlic and ginger and saute until the onion becomes translucent.
42 g onion, 2 tsp minced garlic, 1 ½ tsp minced ginger
Add the chilli flakes and saute for about a minute.
½ tbsp heaped chilli flakes
Add cabbage, cornstarch, Ketjap Manis and cook until the cabbage cooks down and softens.
142 g cabbage chopped, 1 ½ tsp cornstarch, 1 tbsp Ketjap Manis
Add the tomato sauce/ketchup and lemon juice and mix well, and heat for a couple of minutes until you have a thick sauce.
3 - 4 tbsp tomato ketchup, ½ tsp lemon juice
Add the crab meat, spring onions and cilantro and fold through until well coated and the crab meat is heated through. Taste and season with salt.
170 g lump crab meat, 1 spring onion, 1 tbsp chopped cilantro, salt to taste
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.
20 green potsticker wrappers
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.

Nutrition