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.


  
I bought white peppercorns (pictured below) and ground them with mortar & pestle.


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.


My boyfriend made up his own signature dumpling shaping technique for a King Dumpling:


Next heat up a half-inch of oil in a dutch oven. When it's nice and hot (dumplings should sizzle when they hit the hot oil), drop the dumplings into the pan, turning with tongs after 30 seconds (or when they are golden brown) to the other side. I mention the tongs because we started out using a plastic spoon, which promptly melted and caused the first batch of dumplings and oil to turn into a hot plastic mess that had to be tossed out. Round two went much smoother with tongs as the dumpling turning utensil. 

 Dumplings will be crispy with fry bubbles and toasty brown on both sides when they are done.


Here they are all crispy and complete, after patting away some of the oil with a paper towel:


These would be great dipped in premade duck sauce or sweet and sour sauce, but we made sweet and sour sauce from scratch as recommended by the book.


Sweet and Sour Dipping Sauce

Stuff to Buy/Have on Hand
1/3 cup rice vinegar
1/2 cup brown sugar
2 Tbsp. ketchup
1 Tbsp. soy sauce or tamari
2 Tbsp. cornstarch
1/4 cup water

Stuff to Do
Dissolve cornstarch in 1/4 cup water in a small saucepan. Whisk in other ingredients and heat over medium heat, whisking constantly. All at once as the mixture gets hot, it will thicken. Take this off the stove immediately, pouring into small serving bowls.

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