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Crab Dumplings - Slimmed (Food Network Kitchens) Recipe

Crab Dumplings - Slimmed (Food Network Kitchens) Recipe

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Crab Dumplings - Slimmed (Food Network Kitchens)

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Ingredients:

Serving

1 tbsp vegetable oil , like soy or corn
1/4 to 1/2 jalapeno chile (with seeds), minced
3 cloves garlic, minced
1 tbsp sugar
1 cup grated carrots (about 2 medium carrots)
1 1/2 tbsp chopped fresh coriander leaves ( cilantro)
1/2 tbsp freshly squeezed lime juice
1 tsp southeast asian fish sauce
1 scallion (white and green), chopped
1/2 lb lump crabmeat , picked over to remove bits of shell and cartilage
1/4 cup chopped water chestnuts
1 large egg white
1 tbsp seasoned rice wine vinegar , plus more as needed
1 tbsp chopped fresh coriander leaves ( cilantro)
heaping 1/4 tsp kosher salt
24 wonton wrappers (3 1/2-inch square), thawed if frozen
2 romaine leaves
special equipment: 3 1/2-inch round biscuit cutter, bamboo steamer

Directions:

Dumplings:
To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.
Tips:
- Use this vegetable salad with other seafood and meat hors d'oeuvres instead of mayonnaise or cream based sauces
- Thai cuisine is often low in fat, just avoid dishes made with coconut milk
Copyright 2002 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.51 Kcal (685 kJ)
Calories from fat	27.38 Kcal
		% Daily Value*
Total Fat	3.04g	5%
Cholesterol	2.16mg	1%
Sodium	168.62mg	7%
Potassium	482.81mg	10%
Total Carbs	22.97g	8%
Sugars	3.58g	14%
Dietary Fiber	4.38g	18%
Protein	10.42g	21%
Vitamin C	8.8mg	15%
Vitamin A	0.2mg	5%
Iron	2.3mg	13%
Calcium	71.9mg	7%

Amount Per 100 g
Calories	66.84 Kcal (280 kJ)
Calories from fat	11.19 Kcal
		% Daily Value*
Total Fat	1.24g	5%
Cholesterol	0.88mg	1%
Sodium	68.92mg	7%
Potassium	197.35mg	10%
Total Carbs	9.39g	8%
Sugars	1.46g	14%
Dietary Fiber	1.79g	18%
Protein	4.26g	21%
Vitamin C	3.6mg	15%
Vitamin A	0.1mg	5%
Iron	1mg	13%
Calcium	29.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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