Crab Pot Stickers with Honey-Soy Sauce

Pot stickers are fried and steamed, giving them a unique texture. This version adds crab meat and a special dipping sauce.

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preparation Time
0 mins

cook Time
0 mins


134 per serving


  • 12 ounces jumbo crab meat
  • 2 tablespoons sesame seeds
  • 2 egg whites
  • 1 tablespoons ginger root, peeled and grated
  • 3 tablespoons green onions, finely chopped
  • 1 tablespoons chives
  • 1 tablespoons soy sauce
  • 1 teaspoons lime zest
  • 2 teaspoons lime juice
  • 1/2 teaspoons kosher salt
  • 24 wonton wrappers
  • 1 tablespoons cornstarch, for dusting
  • 2 tablespoons vegetable oil
  • 1/4 teaspoons coriander seeds
  • 1-1/2 star anise pods
  • 1 dried red chili, seeds removed and crumbled
  • 1/2 cup water
  • 1-1/2 tablespoons brown sugar
  • 1 one-inch piece of lemongrass, crushed
  • 1/2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • cilantro, for garnish


Dipping Sauce

In a small saucepan, toast the coriander, star anise and red chili. Add water, sugar and lemongrass and bring to a boil. Let steep for 5-10 minutes. Strain off the spices and chili, leaving the syrup. Stir in sesame oil and soy sauce. Transfer to a bowl for serving. Garnish with cilantro.

Pot Stickers

Pick over crabmeat to remove shell and cartilage and break up larger bits. Set aside. In a small sauté pan, toast sesame seeds over medium heat, stirring frequently, until golden, about 2 minutes. Transfer to a medium bowl and let cool. Add crabmeat, egg whites, ginger, green onions, chives, soy sauce, lime zest, juice and salt.


Put 6 wonton wrappers on a dry surface (leave remaining wrappers in package, covered with a damp towel). Brush edges of wrappers with water. Mound about 1 tbsp. of filling in center of each wrapper. Gather four corners of each wrapper and seal into a point. Make sure seams are well sealed and place on a tray dusted with cornstarch.


Heat in a large nonstick pan 1 tbsp. vegetable oil over medium heat until hot, but not smoking, and fry pot stickers flat side down, until undersides are lightly golden, about 1 minute. Add 1/4 cup water, carefully pouring down the side of pan. Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook until water is evaporated. Serve with dipping sauce. Recipe created by Parties That Cook®

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