Pork And Crab Pot Stickers Recipe

• 3 ounce. cream cheese, at room temperature
• 1 c. finely minced cooked pork tenderloin (about 1/2 of 1 tenderloin)
• 6 ounce. can crab meat, liquid removed and flaked
• 1/4 c. finely minced onion
• 2 tbsp. finely minced water chestnuts
• 2 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• About 28 round dumpling skins (about 3 1/2 inch diameter)
• 4 - 6 tbsp. vegetable oil
• Chinese mustard and soy sauce

1. Beat cream cheese in medium bowl till smooth.
2. Add in pork, crab, onion, water chestnuts, 2 tsp.
3. soy sauce, the salt and pepper; mix well.
4. Work with 1 dumpling skin at a time, keeping remaining skins covered with dry cloth.
5. Place about 1 Tbsp.
6. filling off center on 1 skin.
7. Fold skin in half to enclose filling; moisten edges and healthy pinch to seal.
8. Stand dumpling with pinched edge facing up, press gently to flatten bottom.
9. Cover with dry cloth.
10. Repeat till all filling is used.
11. Heat 2 Tbsp.
12. of the oil in each of 2 large heavy skillets over medium heat till warm.
13. Carefully place 1/2 of the dumplings in single layer in each skillet; don't let dumplings touch.
14. Cook over medium heat till bottoms are brown, about 1 minute.
15. Carefully add in 1/2 c. water to each skillet.
16. Reduce heat, simmer, covered, 10 min.
17. Uncover skillets; cook till water evaporates, 3 to 5 min.
18. Add in more oil if necessary to prevent sticking; cook, uncovered, 1 minute longer.
19. Serve with mustard and soy sauce.
20. Makes 28 dumplings.

cream cheese, pork tenderloin, crab meat, onion, water chestnuts, soy sauce, salt, pepper, vegetable oil, chinese

Taken from cookeatshare.com/recipes/pork-and-crab-pot-stickers-52060 (may not work)