Food Service Search Staff

INGREDIENTS:Crab Meat Dumplings:
1 tsp. fresh grated ginger
1 tsp. fresh garlic, minced
2 tsp. scallions, chopped
1 Tbsp. sweet sherry
¼ tsp. Chinese Five-Spice
1 egg
1 tsp. lemon juice
½ tsp. soy sauce
¼ cup corn starch
1 lb. Phillips Crab Meat (claw or special)
1 package wonton wrappers
2 Tbsp. peanut oil
½ tsp. sesame oil
½ cup water
2 Tbsp. toasted sesame seeds

Thai Dipping Sauce (optional):
6 oz. lime juice, fresh
3 oz. fish sauce (nampla)
2 serrano peppers, chopped
2 Tbsp. cilantro, chopped
½ red pepper, chopped
3 cloves fresh garlic, chopped
3 Tbsp. sugar DIRECTIONS:In a large mixing bowl, combine ginger, garlic, scallions, sherry, Chinese five spice, egg, lemon juice and soy sauce. Stir in corn starch until mixture is smooth. Gently fold in crab meat.

Place approximately 1 tsp. filling mixture in the middle of one wonton wrap. Fold wraps into triangle and seal edges by moistening. Continue folding all points of triangle over so they meet each other on one side of dumpling. Place on a wire rack to dry and put in refrigerator to set for approximately 30 minutes.

In a large saute pan, add peanut oil and sesame oil and place on medium to medium-high heat. Add dumplings to the pan, one at a time, with the folds of the dumpling facing down. Once all dumplings have been added to saute pan and both sides of dumplings are browned, add half cup of water. Place lid on pan and steam dumplings for 2 minutes. Remove from heat and drizzle dumplings with sesame seeds.

For Thai Dipping Sauce: Combine ingredients and serve on side.SERVINGS:35-50From:Executive chef Mark Laubner, Phillips Foods