Recipe yields 30 dumplings
Ingredients
Jiaozi
- ½ cup crab meat
- 1 cup green cabbage, grated
- 1 tbsp fresh ginger, finely minced
- 2 tbsp cilantro, finely chopped
- 1 tbsp sweet chili paste
- 1 package wonton wrappers
- 2 eggs, lightly beaten
- 1 box cornstarch
Salad
- 2 tbsp sugar
- ¼ cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp chili sambal oelek (pickled chili)
- 1 tbsp dark sesame oil
- 2 cups red cabbage, finely chopped
Condiments
- soy sauce
- chile sambal
- malt vinegar
Special Equipment
How-to
-
Spread cornstarch on a cookie sheet and set aside
-
Combine crab, green cabbage, ginger, cilantro and sweet chili paste in a bowl and mix gently
-
Lay wonton wrappers on a counter, about 10 at a time, and brush a bit of the beaten egg mixture along 2 edges
-
Working quickly, mound about 1 tbsp of the crab mixture in the center of each wonton wrapper and fold into a triangle. Dot egg mixture in one corner of the triangle, cross the points of the triangle and seal them together
-
Place formed wontons on the cookie sheet with cornstarch, covered in plastic wrap, until all wontons are completed. Repeat the filling and sealing process until all the mixture is used
-
To create the salad, combine the soy sauce, rice wine vinegar, chili sambal, sugar and dark sesame oil. Stir until sugar is dissolved
-
Toss the red cabbage in the bowl with the dressing (this can also be made the day before and refrigerated overnight)
-
To cook the jiaozi, bring a pot of salted water to a boil. Place about 5 of the dumplings at a time in the boiling water for about 25 seconds
-
Remove dumplings from water and serve immediately with the salad and dipping condiments
Courtesy of Chefs Mark Gaier & Clark Frasier
Print Recipe
