Stone Crab Potstickers Recipe

Name: Stone Crab Potstickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice vinegar; 2 tablespoons low sodium soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon finely grated fresh ginger; 1 egg white, lightly beaten; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame seed oil; Kosher salt and freshly ground black pepper; 1 tablespoon finely grated fresh ginger; 1 tablespoon finely minced shallot; 2 tablespoons chopped fresh cilantro leaves; 3/4 pound stone crabmeat; 24 round wonton wrappers; 4 tablespoons peanut oil; 1/2 cup water, for steaming

Servings: persons

1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 egg white, lightly beaten
1 tablespoon rice vinegar
1 teaspoon toasted sesame seed oil
Kosher salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon finely minced shallot
2 tablespoons chopped fresh cilantro leaves
3/4 pound stone crabmeat
24 round wonton wrappers
4 tablespoons peanut oil
1/2 cup water, for steaming

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

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon finely grated fresh ginger, and more.

Yes, Stone Crab Potstickers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stone Crab Potstickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions