Stone Crab Potstickers

Ingredients

• 0.8 pound stone crabmeat 
• 1  egg white lightly beaten
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh finely grated
• 1 teaspoon ginger fresh finely grated
• 6 servings kosher salt and pepper black freshly ground
• 2 tablespoons soya sauce low sodium
• 4 tablespoons vegetable oil; peanut oil preferred 
• 0.5 cup rice vinegar 
• 1 tablespoon rice vinegar 
• 1 teaspoon sesame oil toasted
• 1 teaspoon sesame seed oil toasted
• 1 tablespoon shallots finely minced
• 0.5 cup water for steaming
• 24  round wonton wrappers 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.
2. In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper.
3. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture.
4. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.
5. In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat.
6. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes.
7. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat.
8. Serve immediately with the dipping sauce.