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1
For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
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2
In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden.
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3
Strain the oil and hold the garlic until ready to plate.
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4
For the dumplings: Put the ground pork in a large mixing bowl.
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5
Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly.
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6
Blend the shrimp in a food processor to a coarse texture.
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7
Gently combine the crab meat and ground shrimp with the pork mixture.
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8
Start heating water in the bottom of steamer on the stovetop to bring to a boil.
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9
To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each.
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10
Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg.
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11
Leave the top open so the meat-seafood mixture is visible.
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12
Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking.
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13
Place the dumplings into the steamer basket; it's ok if they touch each other.
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14
Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water.
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15
Steam each layer until clear droplets form on the dragon eggs, about 10 minutes.
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16
Repeat with the remaining dumplings.
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17
When ready to serve, Place 6 dumplings on a plate and pour some sauce over top.
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18
Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic.
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19
Garnish with cilantro and enjoy.
