Crab and Mushroom Dumplings

Cook Time 45 minutes 

Servings 6

Ingredients

1 tsp cornflour mixed with a tablespoon of water 

4 spring onions, white part finely chopped, pale green part julienned

200g spanner crab meat 

4 fresh shiitake mushrooms, finely chopped  

80g water chestnuts, chopped

3 cm piece of ginger, finely chopped 

1 egg, whisked

Pinch of white pepper

60 square wonton wrappers

1 tbsp sambal oelek

1 tbsp soy

1 tsp sesame oil

1 tsp sugar

1 tbsp of crispy fried shallots 

Pinch of salt 

Method

Line a tray with baking paper.

Place the white part of the spring onion in a large bowl along with the crab, mushrooms, water chestnuts, white pepper, cornflour paste, ginger, egg, and salt. Mix until a sticky paste forms.

Place a wonton wrapper on a clean work surface and add 1 teaspoon of the crab mixture to the centre. Brush the edges with a little water. Bring the opposite corners together and press to seal. Now lightly press around the filling to release any air bubbles and form a triangular parcel. Wrap the triangle around your thumb so it forms a little hat-like dumpling. It should look like tortellini. Place on the prepared tray and cover with a damp cloth to ensure they do not dry out. Repeat with the remaining wrappers and mince mixture.

For the sauce, combine sambal oelek, soy, sesame oil, sugar and a splash of water.

Add the dumplings, in two batches if necessary, and cook for 3 – 4 minutes. Remove and arrange in a shallow dish. Pour over the sauce and serve with crispy shallots and the green part of the spring onions scattered over the top.