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Pork and Crab Dumplings recipe

Wonton wrappers can be found in the producesection of the supermarket. Use them to make these elegant andirresistible appetizers.

Recipe: Pork and Crab Dumplings

1 cup finely chopped cooked pork tenderloin
1 (6-ounce) 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 ground black pepper
1 (3-ounce) package cream cheese, softened
About 20 won ton wrappers
6 tablespoons vegetable 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. Stirin cream cheese to blend thoroughly and set aside.
  • Spoon about 1 tablespoon filling in centerof each won ton wrapper. Fold wrapper in half diagonally acrossfilling to form triangle; moisten and pinch edges to seal. Setpinched edge upright and press gently to flatten bottom. Transferto a baking sheet and cover with a dry cloth. Repeat with remainingwrappers and filling.
  • In a large skillet heat 2 tablespoonsof the oil. Carefully place half the pot stickers in skillet.not letting sides touch. Cook over medium heat 1 minute or tillbottoms are browned. Carefully add 1/2 cup water to skillet.Reduce heat; cover and simmer 10 minutes. Uncover and cook 3to 5 minutes or till water evaporates. Cook, uncovered, 1 minute.Transfer dumplings to a baking sheet.
  • Place in a 250°F (120°C) ovento keep warm. Repeat procedure with remaining dumplings, oiland water.
  • Serve with Chinese mustard and soy saucefor dipping.

    Makes about 20.

    Nutrition Facts:Calories 90 calories Protein4 grams Fat 6 grams Sodium 150 milligrams Cholesterol 15 milligramsSaturated Fat 1 grams Carbohydrates 5 grams Fiber 0 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Tobago's Crab and Dumplings

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