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1
Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger.
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2
Set aside and allow the flavors to develop.
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3
In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper.
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4
Add the ginger, shallot, scallion, and cilantro.
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5
Pick over the crab to remove any stray bits of shell and to break up any large pieces.
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6
Fold the crab meat into the egg white mixture.
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7
Place 1 tablespoon of the crab mixture in the center of a wonton wrapper.
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8
Moisten the edges with water and fold in half to create a half moon shape.
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9
Pleat the edges between your fingers, making about 4 or 5 pleats.
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10
Repeat with remaining filling and wrappers.
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11
In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat.
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12
Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown.
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13
Carefully add 1/4 cup water to pan, it can splatter.
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14
Cover and steam dumplings for 4 to 5 minutes.
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15
Remove cover and continue cooking until most of the water is evaporated.
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16
Clean out pan and repeat.
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17
Serve immediately with the dipping sauce.
