10 oz fresh lump Crabmeat
1 teaspoon Fish Sauce
2 Tablespoons Bean Sauce
1 Garlic clove minced
2 Tablespoons minced Cilantro
1/2 teaspoon Sriracha Sauce
1 teaspoon grated fresh Ginger Root
1 Lime (juice and zest)
1/4 water for sealing the wrappers
3 Tablespoons Olive Oil for pan frying
Place all of the ingredients on a bowl and stir with a fork to blend.
Lay out a dumpling wrapper on a cutting board and dampen around the perimeter with water.
Place about a 2 Tablespoons of Crab filling in the center and fold up the edges. Crimp around the edges to create an attractive seal.
Place the dumpling on a sheet pan and cover with a damp paper towel.
When all of the dumplings have been made, place the Olive Oil in a heavy bottomed skillet over high heat. Add the dumplings to the pan making sure to not overcrowd and pan fry.
When the bottoms are lightly browned add an 1/8 of a cup of water to the pan and immediately cover with a lid.
Allow to finish cooking for about 5 more minutes until the water has almost completely evaporated and the dumplings look steamed.
Serve with Asian Dipping sauce.
The success of these dumplings is all in the ingredients and the fold. They are super fun to make and like all things creative, you begin to get so involved with the making that time flies by. Sit down with your family or friends and have a dumpling session.