Ingredients:
1 Brussels Sprout, finely chopped
1/2 cup (¼ lb) King Crab Meat
1/4 cup finely chopped Celery
1 tsp Lemon Juice
1/8 cup diced Water Chestnuts
2 Tbsp Soy Sauce
6 Egg Roll wrappers
1 small Egg, lightly beaten
1 quart Chicken Broth
1/4 cup finely chopped Green Onion
Directions:
To prepare the filling mix, finely chop
the brussels sprout. In a small, heavy
pan, melt ½ Tbsp of butter over low
heat. Sauté the brussels sprout in the
butter, stirring frequently until it is
tender, about 4 minutes. Transfer to a
mixing bowl. Add the remaining filling
ingredients to the mixing bowl and stir
until thoroughly combined. Set aside.
Brush the top of each wrapper with the
lightly beaten egg. One wrapper will be
the bottom of the dumpling and another
with be the top.
To assemble the dumplings, place 1 tsp
of filling about ½ inch from each
corner of the bottom wrapper and place
another tsp of filling in the center.
Each bottom wrapper should have 5 tsp of
filling mix spaced equally across the
wrapper. Place the top wrapper over the
bottom wrappers with the filling mix.
Gently press around each mound of
filling to seal finger-tight. Using a
ravioli maker, cut out each dumpling.
(If you don't have a ravioli maker,
press around each mound with a small
glass to seal, then use a sharp knife to
cut out each dumpling. Allow ¼ inch
margin around each dumpling.) Set the
prepared dumplings aside.
In a large pot, heat the chicken stock
to boiling. Drop all the dumplings into
the broth. Boil 5 minutes. Garnish with
chopped green onion and serve
immediately. Makes 5 servings as a first
course, or 2 as a main course.
