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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 25 |
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I've been experimenting with dumplings for a while now. Recently, my girlfriend, Idiot-Chef Tammy and I perfected them with her twist- pan frying. We tried them with pieces of raw tuna steak and they were just as good. Read more . She calls herself an Idiot-Chef because she just throws things together and they by some miracle come out awesome. One of these days I need to get her chicken cutlet recipe where she pours non-dairy creamer into the breading. It sounds gross, but it's SO not. The photo isn't mine, but when I get another digital camera, I'll be able to supply my homemmade pics again. I can't wait!! Ingredients:
1 lb package frozen crabmeat (regular or immitation) |
1 pkg (150 ct) floured dumpling shells, like $1 and change at your local asian supermarket. |
5-6 scallions, chopped into coins |
1/2 red pepper (bell or sweet), diced |
1/2 lemon, zested and juiced |
1 pinch sugar |
2 tbspns dried dill weed or 1/4 cup fresh, chopped |
1/4 cup fresh parsley, chopped |
1 tspn salt and pepper |
(optional) 1 tspn dried chervil |
6 fl. oz olive or grapeseed oil for frying |
Directions:
1. Chop up crabmeat into little bits, then toss into a large mixing bowl.
2. Mix in scallions, red pepper, lemon zest, dill, sugar, salt, pepper, parlsey, lemon juice and chervil if desired. Add a sprinkle of oil, toss and coat well.
3. Spread wax paper on the table and get a little container of water, you'll need them.
4. Peel the dumpling shells one by one, coating both sides with water and put them on the wax paper. Fill a small amount in the center about the size of a quarter, then wrap it, pinching it closed. Make sure you keep the area wet and don't put them too close together or they'll stick and rip apart.
5. Fill a skillet or wok with the remaining oil and heat with a high flame until oil crackles with a drop of water.
6. Fry dumplings on both sides until golden brown, about 6-8 minutes each. If using raw fish, 8-10 minutes.
7. Drain on paper towels or rack.
8. Serve warm with soy sauce or dumpling dipping sauce.
9. If desired, garnish with a lemon wedge and a spring of fresh parlsey.
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