Dungeness Crab Wontons
|Cold water||2 Tablespoon|
|Cilantro sprigs||4 (For Garnish)|
|Dungeness crabmeat||4 Ounce|
|Chopped napa cabbage||1⁄2 Cup (8 tbs)|
|Chopped bok choy||1⁄4 Cup (4 tbs)|
|Grated carrot||2 Tablespoon|
|Minced green onion||1 Tablespoon|
|Minced red bell pepper||1 Tablespoon|
|Minced green bell pepper||1 Tablespoon|
|Minced ginger||1 Tablespoon|
|Minced cilantro||1 Tablespoon|
|For thai dipping sauce|
|Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Thai fish sauce||1 1⁄2 Teaspoon (Nam Pla)|
|Hot chili oil||1 1⁄2 Teaspoon (Or To Taste)|
FOR THE FILLING, pick over the crabmeat to remove any bits of shell or cartilage, then squeeze the crabmeat to remove excess moisture.
Combine the cabbage, bok choy carrot, green onion, red and green pepper, ginger, and cilantro in a food processor and pulse to finely chop and thoroughly mix, 3 to 4 pulses.
Squeeze the chopped vegetables to remove excess moisture.
Put the vegetables in a bowl with the crab and toss to mix well.
FOR THE THAI DIPPING SAUCE, stir together the vinegar and fish sauce in a small bowl.
Add hot chile oil to taste and set aside.
LAY THE WONTON SKINS on a lighdy floured work surface.
Whisk together the egg and water in a small bowl.
Put a scant tablespoon of the crab filling in the center of each wonton skin.
Lightly brush the edges with the egg mixture and fold the edges over to form triangles, pressing the edges well to seal.
BRING A LARGE PAN of water to a boil and lower the heat to a simmer.
Add the wontons, a few at a time, and cook in the simmering water until just tender, 2 to 3 minutes.
Scoop them out with a slotted spoon and drain well.
Arrange the drained wontons on a serving platter with a small bowl of Thai dipping sauce.
Sprinkle the black sesame seeds over them, garnish with sprigs of cilantro, and serve immediately.