Crab Potstickers with Honey-Soy Sauce

August 3, 2012 by Kenmore

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


preparation time
0 mins

cook time




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

0.5 teaspoons kosher salt

24 wonton wrappers

1 tablespoons cornstarch for dusting

2 tablespoons vegetable oil

0.25 teaspoons coriander seeds

1.5 star anise pods

1 dried red chili seeds removed and crumbled

0.5 cup water

1.5 tablespoons brown sugar

1 one-inch piece of lemongrass crushed

0.5 teaspoons sesame oil

3 tablespoons soy sauce


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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