Ingredients Jump to Instructions ↓

  1. 1 pound Louisiana crawfish tails

  2. 1 large egg white

  3. 2 tablespoons chopped yellow onions

  4. 1 tablespoon chopped fresh cilantro leaves

  5. 1/8 teaspoon cayenne

  6. 2 dozen round wrappers

  7. 1 tablespoon chopped chives


  9. 1 large orange, peeled and sectioned

  10. 1 tablespoon minced fresh ginger

  11. 1 1/2 cups veal stock or dark chicken stock

  12. 2 tablespoons chopped fresh cilantro

  13. 1 tablespoon sesame seeds

  14. 1 teaspoon sesame oil

  15. 1 tablespoon sugar

  16. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Put the crawfish, egg white, onions, cilantro, salt, cayenne, and sesame oil in a food processor and pulse two or three times to finely chop. Do not puree. Working 1 dumpling at a time, place 1 tablespoon of the filling the center of each wrapper. Lightly wet the edges of the wrappers with water. Fold in half, forming a semicircle and crimp the edges. Place the finished dumplings on a parchment-lined baking sheet and cover with a damp cloth. Fill half of the wok with water. Place over medium-high heat and bring to a boil. Line the bottom of a medium bamboo steamer with the squares of parchment paper or Romaine lettuce leaves. Lay the dumplings on top of the parchment paper and cover with the lid. Place the steamer in the wok and steam for 6 minutes. Carefully remove the steamer and remove the dumplings. Place the dumplings on a large platter and serve with the dipping sauce.

  2. Garnish with chives.

  3. Yield : 24 dumplings GINGER ORANGE SAUCE:

  4. Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into the orange sections. In a saucepan, over medium heat, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat and strain through a fine mesh sieve.

  5. Yield : 1 1/3 cups


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