Ginger Crab Rangoon Dumplings with Sweet and Sour Sauce!9:36 AM
With the experience from making pork dumplings, I embarked on a second dumpling quest (with photography and dumpling-flipping help from my boyfriend), this time attempting Ginger Crab Rangoon Dumplings with Sweet and Sour Sauce from my favorite dumpling cookbook, Dumplings All Day Wong (making some small adjustments to the recipe).
Ginger Crab Rangoon Dumplings
Stuff to Buy/Have on Hand
6 oz. crab meat (I used canned lump crab.)
1/2 cup minced scallions
4 oz. cream cheese
1 tbsp. minced ginger
pinch of salt
1/2 tsp. sugar
1/4 tsp. ground white pepper
round dumpling wrappers (recipe suggests square, but I had round ones in the freezer that I defrosted)
Stuff to Do
Mix all ingredients except wrappers in a large bowl and refrigerate for 20 minutes.
The dumpling wrappers should be cold so that the dough will stick together properly. Scoop a spoonful of filling into each dumpling wrapper. Fill a bowl with ice water, dip a finger into the cold water, and dab a line of water onto the edge of half the dumpling wrapper. Fold the watery edge onto the dry edge, pleating one side a bit to make a snazzy half-moon shape.