Crab and Shiitake Potstickers with Citrus Dipping Sauce

Ingredients

• 48 servings barbecue sauce 
• 2 tablespoons butter 
• 1.5 cups mushrooms fresh chopped
• 0.3 cup carrots shredded
• 1 teaspoon sesame oil dark
• 1 large egg whites lightly beaten
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 teaspoons ginger fresh grated
• 1 tablespoon garlic fresh minced
• 0.3 cup spring onion chopped
• 12 ounces lump crab meat fresh drained
• 1 cup napa cabbage shredded finely
• 36  wonton wrappers 
• 0.5 teaspoon salt 
• 48 servings vegetable oil 

Equipment

• frying pan
• baking sheet

Directions

1. Prepare Citrus Dipping Sauce.
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add mushrooms; cook 5 minutes or until tender.
4. Remove from heat.
5. Combine mushrooms, cabbage, and next 7 ingredients; stir well.
6. Add egg white and crabmeat, stirring gently to combine.
7. Brush water around edges of each potsticker wrapper; place 1 tablespoon crab mixture in center of each wrapper. Fold wrapper over, forming a semi-circle. Fold overlapping pleats into dough on one side, pressing to seal. (The pleats enable the potstickers to stand upright.)
8. Place on a baking sheet; cover and chill 2 hours.
9. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Carefully add half of potstickers, and cook 2 to 3 minutes until browned on bottom.
10. Add 1/2 cup water to skillet, and cover quickly. (Skillet will hiss and steam rapidly.) Steam 3 to 4 minutes until thoroughly cooked.
11. Drain skillet, and repeat steam-fry procedure with remaining potstickers.
12. Serve immediately with Citrus Dipping Sauce.