Dungeness Crab Potstickers Ingredients 1 egg white, lightly beaten 1 tablespoon rice vinegar 1 teaspoon sesame oil Kosher salt and freshly ground black pepper 3/4 pound Dungeness crab meat 1 tablespoon finely grated fresh ginger 1 tablespoon finely minced shallot 2 tablespoons chopped fresh cilantro 24 round wonton wrappers 4 tablespoons peanut oil 1 cup water (for steaming) Dipping sauce: 1/2 cup rice vinegar 2 tablespoons low sodium soy sauce 1 teaspoon sesame oil A few slices of fresh ginger Cooking Instructions Make the dipping sauce. In a small bowl, combine 1/2 cup rice vinegar, 2 tablespoons low sodium soy sauce, 1 teaspoon sesame oil and some ginger slices. Set aside and allow the flavors to develop. In a medium bowl, whisk together 1 egg white (lightly beaten), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and some salt and pepper. Add 1 tablespoon finely grated ginger, 1 tablespoon finely minced shallot, and 2 tablespoons chopped fresh cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Using a 24-pack of round wonton wrappers, place about 1 tablespoon of the crab mixture in the center of each wonton wrapper. Brush the edges of the wrappers with egg wash (cracked egg with a little water) or plain water and fold wonton in half to create a half-moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat process with remaining filling and wrappers. In a medium sized flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. (Sesame or vegetable oil will work fine too, but do not substitute olive oil for this, as the flavors will not work.) Add the dumplings to the pan and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, and cover and steam dumplings for around 3 to 4 minutes. Remove cover and continue cooking until most of the water is evaporated. If any uncooked dumplings remain, clean out the pan and repeat steps 8 and 9. Serve potstickers immediately with dipping sauce.