Crab Dumplings are a beautiful Chinese dish that are simple to make and a pleasure to eat. I make the contents in advance and steam it when its time to eat. The wontons only take 10 minutes to cook and are to be served immediately. Also while this recipe uses crab meat, I have used other seafood including prawns and shrimp.
- In a glass mixing bowl, add the crab meat, egg white, water chestnuts, vinegar, coriander and salt.
- Mix well.
- I use the 9 cm round pre cut wonton wrappers as the hold the contents and are a manageable size.
- Lay the wonton onto a cool surface and lightly brush with a little more vinegar( this is in addition to the vinegar you add to the mixture).
- Scoop about a level tablespoon of the crab mixture and place in the centre of each wonton.
- Carefully pull the wonton edges up into a ball shape with the join at the top and the base flat (so it doesn’t roll).
- Use all of the filling in one go.
- Using a bamboo steamer, place the wonton with a small gap between each other.
- In a small dish, crack open an egg and add the yolk from earlier and whisk.
- Using a pastry brush or similar, egg wash the wonton lightly.
- Add enough water into a pan or wok so it just reaches the bottom of the steamer rack and bring to the boil.
- Add the steamers to the pan and cover.
- Steam for about 10 minutes until they look gorgeous and the filling has set.
- Serve in the steamer rack immediately.