PORK AND CRAB DUMPLINGS
• 1 cup finely chopped cooked pork tenderloin
• 1 6-oz. can flaked crab meat, drained
• 1/4 cup finely chopped onion
• 2 tablespoons finely chopped water chestnuts
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 3-oz package cream cheese, softened
• About 20 won ton wrappers
• 6 tablespoons cooking oil
• 1 cup water
• Chinese mustard
• Soy sauce
In a medium bowl stir together well pork, crab, onion, water chestnuts, soy sauce, salt and pepper. Stir in cream cheese to blend throughly and set aside.
Spoon about 1 tablespoon filling in center of each won ton wrapper. Fold wrapper in half diagonally across filling to form triangle; moisten and pinch eadges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining wrappers and filling.
In a large skillet heat 2 tablspoons of the oil. Carefully place half the pot stickers in skillet. no letting sides touch. Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3-5 minutes or till water evaporates. Cook, uncovered, 1 minutes. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce for dipping.
Wonton wrappers can be found in the produce section of the supermarket. Use them to make these elegant and irresistible appetizers.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com