Stone Crab Potstickers Recipes

Steps:

• Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
• To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
• In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
• Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
• In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
• Serve pot stickers with dipping sauce.

Steps:

• In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
• Crack the claws and serve.

Steps:

• In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

Steps:

• Combine the dipping sauce ingredients in a small bowl; set aside.
• Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping 1 side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.
• Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.
• Garnish potstickers with basil. Serve with dipping sauce.

Steps:

• Place dried mushrooms in a small bowl and cover with 1/2 cup very hot water. Let sit for 20 minutes, until mushrooms are full and soft. Drain and discard the liquid. Roughly chop the mushrooms. Set aside.
• Heat sesame oil in a medium skillet over medium heat. Add ginger and cook until very fragrant, about 15 seconds. Stir in the five-spice powder, the reconstituted mushrooms and the shiitake mushrooms and cook for 1 minute, stirring constantly. Add carrots, leeks, and scallions. Stir to combine. Add the sherry and stir well. Add the soy sauce and salt and pepper to taste. Transfer to a bowl to cool slightly, 5 to 10 minutes. Stir in the pork.
• Line a baking sheet with a parchment paper. Work on 1 dumpling at a time, keeping the remaining wrappers covered with plastic wrap. Place about 2 teaspoons of filling in the middle of a wrapper. Using your fingers, moisten the edges of the wrapper with water and fold in the middle to form a crescent shape. Squeeze the edges together to seal the dumpling. Place filled potsticker on prepared baking sheet and cover with plastic wrap. Repeat with remaining ingredients until all the wrappers are filled.
• Heat 1 1/2 tablespoons oil in a cast-iron skillet over medium-high heat for 3 to 4 minutes. Arrange half of potstickers, pleat-side up, snugly together in heated pan. Cook until dumplings are a deep golden brown on the bottom, 1 to 2 minutes. Add 1 cup of hot water, partially cover and cook for 4 to 5 minutes. Reduce heat to medium and cook until bottoms are dark brown, crisp and all the water has evaporated, about 5 to 6 minutes. Slide a spatula under dumplings to loosen. Serve immediately. Wash and dry the pan and repeat cooking process with remaining dumplings and oil.

Steps:

• Make dipping sauce:
• In a small bowl whisk together all dipping sauce ingredients.
• Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
• In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
• In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
• Serve pot stickers with dipping sauce.

Steps:

• Make the dipping sauce. In a small bowl, combine 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil and some ginger slices. Set aside and allow the flavors to develop. In a medium bowl, whisk together 1 egg white (lightly beaten), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and some salt and pepper. Add 1 tablespoon finely grated ginger, 1 tablespoon finely minced shallot, and 2 tablespoons chopped fresh cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Using a 24-pack of round wonton wrappers, place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Brush the edges of the wrappers with egg wash (cracked egg with a little water) or plain water and fold wonton in half to a half-moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat process with remaining filling and wrappers. In a medium sized flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. (Sesame or vegetable oil will work fine too, but do not substitute olive oil for this, as the flavors will not work.) Add the dumplings to the pan and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, and cover and steam dumplings for around 3 to 4 minutes. Remove cover and continue cooking until most of the water is evaporated. If any uncooked dumplings remain, clean out the pan and repeat steps 8 and 9. Serve potstickers immediately with dipping sauce.