chinese - crab sui mai

Name: Chinese - Crab Sui Mai
Prep time: 1 h 30 min
Cook time: 5 min
Yield: 46
Cuisine: Chinese
Ingredients: 1 pound(s) (454 g) medium shrimp; 2 ounce(s) (57 g) ground pork; 1 - egg white; 1 tablespoon(s) (15 ml) chinese cooking wine or sherry; 1 tablespoon(s) (15 ml) sesame oil; 2 teaspoon(s) (10 ml) grated gingerroot; 1 teaspoon(s) (5 ml) salt; 1/2 teaspoon(s) (2 ml) white pepper; 1 package(s) frozen crabmeat, thawed; 1/2 cup(s) (125 ml) drained canned water chestnuts, finely diced; 1/4 cup(s) (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

(1 RATING)

23 Pinches 2 Photos

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 31, 2014

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.

Rate

From Instagram: Crab sui mai http://instagram.com/p/rJEd27PYKb/

prep time 1 Hr 30 Min

cook time 5 Min

method Steam

yield 46 pieces

Ingredients

1 pound (454 g) medium shrimp
2 ounces (57 g) ground pork
1 - egg white
1 tablespoon (15 ml) chinese cooking wine or sherry
1 tablespoon (15 ml) sesame oil
2 teaspoons (10 ml) grated gingerroot
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) white pepper
1 package frozen crabmeat, thawed
1/2 cup (125 ml) drained canned water chestnuts, finely diced
1/4 cup (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

How To Make chinese - crab sui mai

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.

Step 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.
Step 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.
Step 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.)
Step 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.
Step 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.
Step 7

Serve in steamer tray or line platter with spinach and top with sui mai.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes