Crab Pot Stickers With Sesame Ginger Dipping Sauce Food

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CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers With Sesame-Ginger Dipping Sauce image

Make and share this Crab Pot Stickers With Sesame-Ginger Dipping Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon sesame oil
1/4 teaspoon fresh ginger, peeled and grated
2 1/2 teaspoons water
1 green onion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon fresh ginger, peeled and grated
12 wonton wrappers or 12 gyoza skins, thawed if necessary
cornstarch, for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
  • To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
  • Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers with Sesame-Ginger Dipping Sauce image

Categories     Ginger     Appetizer     Fry     Quick & Easy     Crab     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 15

For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water
1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh gingerroot
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make dipping sauce:
  • In a small bowl whisk together all dipping sauce ingredients.
  • Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

STONE CRAB POTSTICKERS



Stone Crab Potstickers image

Provided by Tyler Florence

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 egg white, lightly beaten
1 tablespoon rice vinegar
1 teaspoon toasted sesame seed oil
Kosher salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon finely minced shallot
2 tablespoons chopped fresh cilantro leaves
3/4 pound stone crabmeat
24 round wonton wrappers
4 tablespoons peanut oil
1/2 cup water, for steaming

Steps:

  • Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.
  • In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.
  • In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat. Serve immediately with the dipping sauce.

DUNGENESS CRAB POTSTICKERS RECIPE - (4.1/5)



Dungeness Crab Potstickers Recipe - (4.1/5) image

Provided by [email protected]

Number Of Ingredients 15

1 egg white, lightly beaten
1 tablespoon rice vinegar
1 teaspoon sesame oil
kosher salst and freshly ground black pepper
3/4 pound Dungeness crab meat
1 tablespoon finely grated fresh ginger
1 tablespoon finely minced shallot
2 tablespoons chopped fresh parsley
24 round wonton wrappers
4 tablespoons peanut oil
1 cup water (for steaming)
2 tablespoons low sodium soy sauce
1/2 cup rice vinegar
1 teaspoon sesame oil
A few slices of fresh ginger

Steps:

  • Make the dipping sauce. In a small bowl, combine 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil and some ginger slices. Set aside and allow the flavors to develop. In a medium bowl, whisk together 1 egg white (lightly beaten), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and some salt and pepper. Add 1 tablespoon finely grated ginger, 1 tablespoon finely minced shallot, and 2 tablespoons chopped fresh cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Using a 24-pack of round wonton wrappers, place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Brush the edges of the wrappers with egg wash (cracked egg with a little water) or plain water and fold wonton in half to a half-moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat process with remaining filling and wrappers. In a medium sized flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. (Sesame or vegetable oil will work fine too, but do not substitute olive oil for this, as the flavors will not work.) Add the dumplings to the pan and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, and cover and steam dumplings for around 3 to 4 minutes. Remove cover and continue cooking until most of the water is evaporated. If any uncooked dumplings remain, clean out the pan and repeat steps 8 and 9. Serve potstickers immediately with dipping sauce.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE



Beef and Broccoli Wontons with Ginger Dipping Sauce image

Provided by Amy Auburn

Categories     Beef     Ginger     Appetizer     Fry     Super Bowl     Kid-Friendly     Broccoli     Spring     Poker/Game Night     Engagement Party     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes about 45

Number Of Ingredients 13

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
1/2 pound lean ground beef
1 cup chopped broccoli florets
3/4 cup chopped onion
1 large egg
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 12-ounce package wonton wrappers
2 tablespoons oriental sesame oil

Steps:

  • Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
  • Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
  • Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

POT STICKER DIPPING SAUCE



Pot Sticker Dipping Sauce image

Make and share this Pot Sticker Dipping Sauce recipe from Food.com.

Provided by Michael Kinsel

Categories     Asian

Time 25m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
3/4 cup rice wine vinegar
1 1/4 cups water
4 tablespoons dark brown sugar
2 medium scallions, minced
4 teaspoons minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons hot red pepper flakes

Steps:

  • 1. In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning.
  • 2. Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
  • 3. Add dark brown sugar and stir until sugar is dissolved.
  • 4. Lower heat to low and cook for 10 minutes, stirring often.
  • 5. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

GINGER DIPPING SAUCE



Ginger Dipping Sauce image

This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak.

Provided by Susan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

¼ cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
½ lemon, juiced
¼ cup soy sauce
¼ teaspoon sugar
¼ teaspoon white vinegar

Steps:

  • In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.8 g, Fiber 0.7 g, Protein 0.9 g, Sodium 602 mg, Sugar 0.5 g

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