Crab, pork and chilli dumplings

Name: Crab, pork and chilli dumplings
Cuisine: Australian
Ingredients: 75 g/2½ oz lean minced pork; rice flour; ½ teaspoon freshly ground white pepper; 2 teaspoons Chinese Shaoxing rice wine; 2 Chinese cabbage/bai choy leaves, blanched and shredded; 200 g/6½ oz cooked crabmeat; 8 water chestnuts, finely diced; 2 Chinese cabbage/bai choy leaves, blanched and shredded; 1 egg white; 24 won ton wrappers; 2 teaspoons finely chopped ginger; 2 teaspoons fish sauce; 2 teaspoons light soy sauce; 2 teaspoons Chilli Jam; 50 ml/1½ fl oz Chinese black vinegar; 1 teaspoon finely shredded ginger; 4 stalks Chinese celery/kun choy or plain celery, finely chopped; 4 stalks Chinese celery/kun choy or plain celery, finely chopped; 4 stalks Chinese celery/kun choy or plain celery, finely chopped; 2 green onions/scallions, finely sliced; 2 green onions/scallions, finely sliced; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

24 won ton wrappers
1 egg white
rice flour

Oceania
Australia
Starter

Method

To make stuffing, knead pork mince with rice wine and white pepper in a bowl. Add remaining ingredients, mixing thoroughly by hand to combine. Roll into 24 small balls and flatten slightly with your fingers.
Lay out 4 won ton wrappers at a time on the bench. Place stuffing on centre of each wrapper, brush edges lightly with egg white and fold over, pressing edg