Steamed Dungeness Crab Dumplings
with Lemongrass Dressing and
Chili-Garlic Dipping Sauce
Crab Dumplings
8 ounces Dungeness crab meat
4 ounces rock shrimp
1 package wonton wrappers
2 tablespoons fresh minced ginger
1 tablespoon salt
1 ounce heavy cream
2 tablespoons chopped cilantro
1 teaspoon granulated sugar
1 egg, beaten
1 egg white
1/2 tablespoon ground black pepper
1/2 cup napa cabbage hearts, finely diced
Combine rock shrimp, ginger, egg white, cream, cilantro, sugar, salt and pepper in food processor. Blend until creamy. Place in bowl and fold in napa cabbage and crab meat. Refrigerate 2 hours before assembling dumplings.
Brush each wrapper lightly with beaten egg and center a tablespoon of crab mixture on the wrapper. Form into "beggar's pouch" by gathering edges together to form a little sack, pressing to seal.
Steam in wok with perforated tray for 8-10 minutes on medium-high heat. Place on plate with Chili Garlic Dipping Sauce underneath or serve sauce on the side.
Note: Tossed greens or thinly shredded napa caabbage leaves with thinly sliced cucumbers in Chef Stephen's Lemongrass Dressing are a nice garnish.
Chili-Garlic-Lime Dipping Sauce
2 tablespoons peanut oil
2 tablespoons minced garlic
1 cup chicken broth
2 tablespoons tomato paste
2 limes, juiced
2 tablespoons minced ginger
2 tablespoons minced shallots
2 tablespoons granulated sugar
2 tablespoons chopped cilantro
3 tablespoons cornstarch dissolved in a little
Warm water
1 tablespoon minced Thai chili or jalapeno
Salt and pepper to taste
Heat oil in saucepan. Add ginger, shallots, garlic and chilies and sweat for 5 minutes on medium heat. Add chicken stock, sugar and tomato paste and simmer for 15 minutes. Add lime juice, cilantro and cornstarch and simmer for 5 minutes more. Remove from heat and serve on the side or under the dumplings.
Lemongrass Dressing for greens
2 stalks lemongrass
4 ounces chicken stock
1/2 cup peanut or salad oil
1 tablespoon minced garlic
2 ounces soy sauce
1 tablespoon finely chopped cilantro
Combine first four ingredients in saucepan and reduce by half. Pour into bowl and let cool. Slowly whisk in oil and chopped cilantro and refrigerate till needed. Toss with shredded napa cabbage and thinly sliced cucumbers or salad greens, for garnish.
These dumplings pair perfectly with Monte Volpe Tocai Friulano.
Recipe courtesy of Chef Stephen, Albion River Inn, Albion, CA
Recipe provided by Monte Volpe Vineyards.
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