Crab Dumplings - Slimmed
- Yield: 8 servings (3 dumplings per pe
-
- Nutritional Analysis
- Per Serving
- Calories
- 131 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 22 milligrams
- Sodium
- 413 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 18 grams
- Sugar
- 3 grams
- Total: 55 min
- Prep: 45 min
- Cook: 10 min
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
Directions
Special equipment:
3 1/2-inch round biscuit cutter, bamboo steamer- 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.
Cook’s Note
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.