Chinese - Crab Sui Mai

Baby Kato

By
@BabyKato

I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect appetizers when paired with a nice chilled white wine.

Posted here for play in Culinary Quest, recipe courtesy of The Canadian Living Test Kitchen.

Please Note: 6 hour chilling time is not noted in prep time.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

46 pieces

Prep:

1 Hr 30 Min

Cook:

5 Min

Method:

Steam

Ingredients

1 lb
(454 g) medium shrimp
2 oz
(57 g) ground pork
1
egg white
1 Tbsp
(15 ml) chinese cooking wine or sherry
1 Tbsp
(15 ml) sesame oil
2 tsp
(10 ml) grated gingerroot
1 tsp
(5 ml) salt
1/2 tsp
(2 ml) white pepper
1 pkg
frozen crabmeat, thawed
1/2 c
(125 ml) drained canned water chestnuts, finely diced
1/4 c
(60 ml) chopped fresh coriander
2
green onions, minced
46
very thin square wonton wrappers
46
fresh peas or frozen peas
10 large
spinach leaves

Directions Step-By-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. Scrape into large bowl.
2
Drain crabmeat in sieve, pressing 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.
3
Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.
4
Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
5
In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
6
Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai.
7
Serve in steamer tray or line platter with spinach and top with sui mai.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Chinese