Pork and Crab Dumplings
- Yield: 20 pieces
- Prep: 15 mins
- Cook: 20 mins
Ingredients
- 1cup pork tenderloin, finely chopped, cooked
- 1-- (6-ounce) can flaked crab meat, drained
- 1/4cup onion, finely chopped
- 2tablespoons water chestnuts, finely chopped
- 2teaspoons soy sauce
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- 1-- (3-ounce) package cream cheese, softened
- 20-- won ton wrappers
- 6tablespoons cooking oil
- 1cup water
- -- Chinese mustard
- -- Soy sauce
Instructions
-
In a medium bowl stir together well pork, crab, onion, water chestnuts, soy sauce, salt and pepper. Stir in cream cheese to blend thoroughly 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 to 5 minutes or till water evaporates. Cook, uncovered, 1 minutes. Transfer dumplings to a baking sheet. Place in a 250F oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce for dipping.
Nutritional Info *per serving
- Calories 100
- Glycemic Load 0
- Fat 6g
- Saturated Fat 1.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 20mg
- Sodium 160mg
- Potassium 60mg
- Carbohydrate 5g
- Fiber 0g
- Sugars 0g
- Protein 5g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 2%
- Iron 2%