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Crab Sui Mei

Crab Sui Mei
Cook Time
10 min
Yields
36 servings

Dim Sum loves will adore these hearty dumplings filled with shrimp, crab, pork and veggies!

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ingredients

1
lb(s) medium shrimp
2
oz ground pork, or, diced, raw, pork, loin
1
egg white
1
Tbsp Chinese cooking wine, or, sherry
1
Tbsp sesame oil
tsp grated gingerroot
1
tsp salt
½
tsp white pepper
1
pkg (7 oz) frozen crabmeat, thawed
½
cup drained canned water chestnuts, finely, diced
¼
cup chopped fresh coriander
2
green onion, minced
1
pkg (1 pound) thin square wonton wrappers
36
fresh or frozen peas
large spinach, leaves
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directions

Step 1

Peel and devein shrimp. Transfer to food processor; add pork, egg white, wine, oil, ginger, salt and pepper. Pulse just until combined, scraping down side of bowl as necessary between pulses. Scrape into large bowl.

Step 2

In sieve set over bowl, press crabmeat to remove as much liquid as possible. Remove any cartilage; add crabmeat to shrimp mixture along with water chestnuts, coriander and onions. Stir gently to combine without breaking up crab. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Step 3

Making 4 sui mei at once, place 4 wonton wrappers on work surface; brush lightly with water. Pace 1 tbsp crab mixture on centre of each wrapper; gather edges of wrapper and fold up around filling, leaving 1/2-inch opening at top. Holding dumpling between thumb and index finger, squeeze lightly to form a “waist”; tap on counter to flatten bottom. Place 1 pea in centre of top opening of each dumpling. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover and refrigerate for up to 6 hours.)

Step 4

Bring water to boil in wok or steamer. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mei in single layer on spinach, without touching. Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mei are pink in centre and firm, about 5 minutes. Repeat steaming for any remaining sui mei.

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