Crab Sui Mai

[migration] empty title 6561 Image by: [migration] empty title 6561 Author: Canadian Living

These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.

  • Portion size 46 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 1 lb medium shrimp
  • 2 oz ground pork
  • 1 egg whites
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons grated gingerroot
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pkg (7 oz/200 g) frozen crabmeat thawed
  • 1/2 cup drained canned water chestnut finely diced
  • 1/4 cup chopped fresh coriander
  • 2 green onions minced
  • 46 square wonton wrappers
  • 46 fresh peas
  • 46 frozen peas
  • 10 large spinach leaves

Method

1-  Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.

2-  Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.

3-  Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.

4-  Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

5-  In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.

6-  Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai. Serve in steamer tray or line platter with spinach and top with sui mai.

Nutritional facts <b>Per piece:</b> about

  • Sodium 132 mg
  • Protein 3 g
  • Calories 42.0
  • Total fat 1 g
  • Cholesterol 14 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab Sui Mai

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