Ingredients
1/4
tsp grated peeled fresh gingerroot
6
ounces jumbo lump crab meat
1
tsp grated peeled fresh gingerroot
12
won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
Directions
2.
In a small bowl whisk together all dipping sauce ingredients.
3.
Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
4.
In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
5.
In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
6.
Serve pot stickers with dipping sauce.
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