This year’s Super Bowl is two weeks away and if you have not already chosen your recipes for your party, you need to get started! Among this year’s entertainment will be one band that just keeps on rocking through the years – the Rolling Stones. In honor of the Stones, you can cook this great “stone” dish – Stone Crab Potstickers.
You will be making the potstickers as well as a dipping sauce. Your shopping list will consist of rice vinegar, soy sauce, toasted sesame oil, fresh ginger, eggs, shallots, fresh cilantro, wonton wrappers, peanut oil, and 3/4 of a pound of stone crabmeat. Make sure you look over the crabmeat before you add it to your recipe to remove any bits of shell.
To make the dipping sauce, combine ½ cup of rice vinegar, 2 tablespoons of soy sauce, 1 teaspoon of toasted sesame oil, and 1 teaspoon of finely grated ginger. Sit aside.
In a medium sized bowl, lightly beat one egg white. Add 1 tablespoon of rice vinegar and 1 teaspoon of toasted sesame oil. Whisk the ingredients together then add a dash of salt and pepper. Add 1 tablespoon of finely grated ginger, 1 tablespoon of finely minced shallot, 2 tablespoons of chopped cilantro leaves, and the 3/4-pound of crabmeat (broken into small pieces). Mix well. Place a wonton wrapper on a cutting board and place 1 tablespoon of the crab mixture in the center. Moisten the edges of the wrapper with water and fold into a triangle. You can keep the wonton from opening while cooking by pleating the edges. Finish filling the rest of the wonton wrappers with the mixture.
In a skillet, heat 2 tablespoons of peanut oil over medium high heat. Add about half of the wontons (pleat side up) and allow them to fry between 1 and 2 minutes, until the bottoms are brown. Add 1/4 cup of water carefully as it may splatter. Cover and allow the wontons to steam for 4 to 5 minutes. When they are done, most of the water should be evaporated. Lay those wontons on a plate to cool, clean the skillet, and repeat the process for the rest of the wontons.
Dip, eat, and enjoy!