Recipes : Crab Dumplings - Slimmed : Food Network

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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.

Ingredients
Tips:

Directions
-- 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

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