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1
To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine.
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2
Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.
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3
Remove all spices.
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4
The sauce can be kept for 6 months in a glass jar without refrigeration.
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5
To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.
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6
Set aside.
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7
Making the filling: Pick over the crabmeat to remove any bits of shells.
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8
Mix all filling ingredients (crabmeat, sesame seeds, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, salt) together.
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9
Folding the dumplings: On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).
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10
Mound about 1 Tablespoon of the filling in the center of each wrapper.
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11
If using square wonton skins, gather four corners of each wrapper and seal into a point.
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12
If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal.
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13
Make sure seams are well-sealed and place on a tray dusted with cornstarch.
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14
Frying the dumplings: In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.
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15
Place pot stickers leaving A 1/2 inch space between them.
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16
Fry until undersides are lightly golden, about 1 min.
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17
Slowly drizzle A 1/4 cup water down the side of pan.
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18
Water should barely cover the pan, and not soak the dumplings.
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19
Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.
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20
Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.
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21
Add more water if skin is not translucent and repeat the process
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22
Serving: Sprinkle dumplings with black sesame seeds and chives.
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23
Serve with dipping sauce
