Crab Sui Mei
- prep time1 min
- total time 10 min
- serves 36
Dim Sum loves will adore these hearty dumplings filled with shrimp, crab, pork and veggies!
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
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.
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.)
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.)
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.