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Seattle, WA.


Crab and Shrimp Potstickers


  • 1 C of peanut oil for saute’
  • 1/4 C sesame oil
  • 1/4 C garlic cloves, minced
  • 1/4 C fresh ginger, peeled and minced
  • 1 lb. crab meat
  • 1 lb. shrimp meat
  • 1/2 C cilantro, finely chopped
  • 1/4 C oyster sauce
  • 1/2 C green onions, finely chopped
  • 1 T chili paste
  • salt and pepper to taste
  • pinch of sugar
  • 50 wonton wrappers
  • 2 eggs well beaten for egg wash

Dipping Sauce:

  • 1 C rice wine vinegar
  • 4T sesame oil
  • 4 T green onions, minced
  • large pinch of sugar
  • 1 C Asian black bean sauce


Mix all ingredients, stuff wontons with filling in the center, egg wash edges, fold and seal, corner to corner. Saute in peanut oil (lightly brown) and then finish off on a cookie sheet in a preheated 350 degree oven about 6 minutes or until golden brown.

Dipping Sauce:

Blend all ingredients

Servings: 50 potstickers

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