Pork and Crab Dumplings

  • Yield: 20 pieces
  • Prep: 15 mins
  • Cook: 20 mins


1cup pork tenderloin, finely chopped, cooked
1-- (6-ounce) can flaked crab meat, drained
1/4cup onion, finely chopped
2tablespoons water chestnuts, finely chopped
2teaspoons soy sauce
1/4teaspoon salt
1/8teaspoon black pepper
1-- (3-ounce) package cream cheese, softened
20-- won ton wrappers
6tablespoons cooking oil
1cup water
-- Chinese mustard
-- Soy sauce


  1. In a medium bowl stir together well pork, crab, onion, water chestnuts, soy sauce, salt and pepper. Stir in cream cheese to blend thoroughly and set aside.

  2. Spoon about 1 tablespoon filling in center of each won ton wrapper. Fold wrapper in half diagonally across filling to form triangle; moisten and pinch eadges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining wrappers and filling.

  3. In a large skillet heat 2 tablspoons of the oil. Carefully place half the pot stickers in skillet. no letting sides touch. Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.

  4. Uncover and cook 3 to 5 minutes or till water evaporates. Cook, uncovered, 1 minutes. Transfer dumplings to a baking sheet. Place in a 250F oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce for dipping. 

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 20mg
  • Sodium 160mg
  • Potassium 60mg
  • Carbohydrate 5g
  • Fiber 0g
  • Sugars 0g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%