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1
In a small bowl whisk together all dipping sauce ingredients.
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2
Chop scallion and pick over crab meat to remove any bits of shell and cartilage.
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3
Break up larger pieces of crab.
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4
In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes.
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5
Transfer seeds to a medium bowl and cool slightly.
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6
Add egg white and gingerroot to seeds and lightly beat.
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7
Gently stir in crab and scallion and season with salt and pepper.
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8
Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water.
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9
Mound about 1 tablespoon filling in center of each wrapper.
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10
Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper).
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11
Lightly dust a plate with cornstarch and arrange pot stickers in one layer.
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12
Make 6 more pot stickers in same manner.
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13
In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute.
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14
Add 1/4 cup water down side of skillet.
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15
Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes.
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16
Remove lid and cook pot stickers until any water is evaporated.
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17
Serve pot stickers with dipping sauce.
