Jiaozi

• ½ cup crab meat
• 1 cup green cabbage, grated
• 1 tbsp fresh ginger, finely minced
• 2 tbsp cilantro, finely chopped
• 1 tbsp sweet chili paste
• 1 package wonton wrappers
• 2 eggs, lightly beaten
• 1 box cornstarch

Salad

• 2 tbsp sugar
• ¼ cup rice wine vinegar
• 1 tbsp soy sauce
• 1 tsp chili sambal oelek (pickled chili)
• 1 tbsp dark sesame oil
• 2 cups red cabbage, finely chopped

Condiments

• soy sauce
• chile sambal
• malt vinegar

Special Equipment

• pastry brush

1. Spread cornstarch on a cookie sheet and set aside
2. Combine crab, green cabbage, ginger, cilantro and sweet chili paste in a bowl and mix gently
3. Lay wonton wrappers on a counter, about 10 at a time, and brush a bit of the beaten egg mixture along 2 edges
4. Working quickly, mound about 1 tbsp of the crab mixture in the center of each wonton wrapper and fold into a triangle. Dot egg mixture in one corner of the triangle, cross the points of the triangle and seal them together
5. Place formed wontons on the cookie sheet with cornstarch, covered in plastic wrap, until all wontons are completed. Repeat the filling and sealing process until all the mixture is used
6. To create the salad, combine the soy sauce, rice wine vinegar, chili sambal, sugar and dark sesame oil. Stir until sugar is dissolved
7. Toss the red cabbage in the bowl with the dressing (this can also be made the day before and refrigerated overnight)
8. To cook the jiaozi, bring a pot of salted water to a boil. Place about 5 of the dumplings at a time in the boiling water for about 25 seconds
9. Remove dumplings from water and serve immediately with the salad and dipping condiments

Courtesy of Chefs Mark Gaier & Clark Frasier