Name: Black Pepper Crab Dumplings
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 whole allspice berry; 2 tablespoons soy sauce; 1¼ teaspoons extra virgin olive oil; ¼ cup kecap manis (sweet soy sauce); 2 tablespoons grape seed, corn, or other neutral oil; ⅛ teaspoon salt; 1 whole star anise; 1 teaspoon minced onion; ⅛ teaspoon salt, plus more to taste; 1½ teaspoons all-purpose flour; 2½ tablespoons unsalted butter; 1 teaspoon cardamom seeds; 4 ounces crabmeat, preferably Peekytoe, picked over for shells and cartilage; ¼ cup whole milk, warmed; 4 ounces sugar snap peas, trimmed, strings removed, and split lengthwise in half; ¼ cup fresh mint leaves; Sixteen 4-inch round white dumpling wrappers; 2 teaspoons whole black peppercorns; 1 whole clove

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is unlike any dumpling you’ve had before. While the rich béchamel folded into the crab makes the filling incredibly luscious, the black pepper oil cuts through the butter nicely. This dish would be an elegant beginning to any meal, but serves as a stunning entrée as well.

Ingredients

Black Pepper Oil

2 teaspoons whole black peppercorns
1 whole clove
1 whole allspice

Method

To make the black pepper oil: Put the spices in a small skillet set over medium heat. Toast, shaking the pan occasionally, until fragrant, about 2 minutes. Remove from the heat, cool completely, and transfer to a spice grinder. Grind to a fine powder.
Return the spice powder to the skillet with the grape seed oil and salt. Set over medium heat and warm f