Food Network: Crab Dumplings

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Crab Dumplings - Slimmed
From Food Network Kitchens

Ingredients
Carrot Salad:
1 tablespoon vegetable oil, like soy or corn
1/4 to 1/2 jalapeno chile (with seeds), minced
3 cloves garlic, minced
1 tablespoon sugar
1 cup grated carrots (about 2 medium carrots)
1 1/2 tablespoons chopped fresh coriander leaves (cilantro)
1/2 tablespoon freshly squeezed lime juice
1 teaspoon Southeast Asian fish sauce
1 scallion (white and green), chopped
Dumplings:

1/2 pound lump crabmeat, picked over to remove bits of shell and cartilage
1/4 cup chopped water chestnuts
1 large egg white
1 tablespoon seasoned rice wine vinegar, plus more as needed
1 tablespoon chopped fresh coriander leaves (cilantro)
Heaping 1/4 teaspoon kosher salt
24 wonton wrappers (3 1/2-inch square), thawed if frozen
2 romaine leaves
Special equipment: 3 1/2-inch round biscuit cutter, bamboo steamer

Directions
To make the salad: In a small non-stick skillet, stir
together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant,
about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the

mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime
juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts,
egg white, 1 tablespoon of vinegar, coriander, and salt.
Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit
cutter. Lightly brush the surface of each wrapper with vinegar. Place a level
tablespoon of the crab filling in the center of each wrapper. Gather the wrapper
around the filling, in a loosely-pleated open dumpling. The dumpling should be
flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in
order to hold the salad after steaming. Repeat until the filling is used up.
Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo
steamers. Fill a wok or pan with enough water to come up to the bottom of the
steamer rack, and bring the water to a boil over high heat. Stack the steamers in
the pan, cover, and steam the dumplings until the filling is set, about 10

minutes.
Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of
the carrot salad. Serve immediately in the steamer pan.

Directions
Tips:
-- Use this vegetable salad with other seafood and meat hors d'oeuvres instead of
mayonnaise or cream based sauces
-- Thai cuisine is often low in fat, just avoid dishes made with coconut milk

Copyright 2002 Television Food Network, G.P. All rights reserved