Crab Dumplings

A simple dish that is so full of flavour.

Prep Time 30

Cook Time 10

Total Time 40

Servings People

In a glass mixing bowl, add the crab meat, egg white, water chestnuts, vinegar, coriander and salt.
225 g crab meat, 5 g coriander, 30 g water chestnuts, 15 ml rice wine vinegar, 2 large eggs, ¼ tsp salt
Mix well.
I use the 9 cm round pre cut wonton wrappers as the hold the contents and are a manageable size.
24 large wonton wrappers
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.