Food By Franz

1 can lump crab, drained
1/2 block cream cheese (no fat, 1/3 fat or regular)
1/8 tsp Old Bay seasoning
1 Tbsp green onion – fine chop
1 Tbsp corn starch
12-15 potsticker wraps
shredded cabbage for garnish

Mix the crab, cream cheese, Old Bay and green onions together. In a very small bowl mix 1 Tbsp of corn starch w/a bit of water to form a thin paste – set side. Place a piece of wax paper down – sprinkle an additional amount of corn starch on the wax paper. This is to place the stuffed wraps on before you cook them. Take one wonton/potsticker wrapper trace the edges with the cornstarch mix – place a Tbsp on the crab mix in the center of the wrap and fold in half. Should be a triangle – pinch the edges together (make sure its sealed) and place on the wax paper. Proceed with the rest until all the mix and wraps are used.

To cook: In a 10″ or 12″ no stick skillet, spray a oil or coat w/a small amount of oil. Heat oil until hot, place each wrap in the pan on its side – make sure they don’t touch, after they turn golden brown on that side (approx a minute) then turn to the other side. Place the cooked ones on a plate lined with shredded cabbage – repeat until all the crab pots are done, serve with a Sweet Chili Sauce (like the one pictured) for a treat.

Commonly known as “gyoza” – This japanese meat/veggie wonton’s are easy to make, there is a bit of a trick to cooking them – Read On!

Ingredients:
1/2 lb ground pork
1/3 C cabbage – very fine chop/slice
2 Tbsp green onion, fine chop
1 clove garlic, minced
1 tsp fresh ginger, minced
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp pepper
1 Tbsp+ cornstarch mixed w/enough water to make a thin paste
Wonton wrappers (either round or square)

Take a piece of wax paper, lay it out on your counter – sprinkle with cornstarch – this is to set the assembled potstickers on before they cook. In a bowl mix the meat, cabbage, green onion, garlic, ginger, soy, sesame oil & pepper thoroughly. To make each potsticker, take a wrap – lay it out and line the edges with the cornstarch paste. Take approximately a tbsp of the meat mix and place it in the center. Bring the sides together to create a sealed triangle. Set the triangle on its bottom and squish a bit until it sits upright (see illustration) Continue this process until all the meat mix is used. Meanwhille, get a cup and fill with water or chicken bullion. Heat a large skillet with a tight fitting lid, put 1 Tbsp of oil and 1 tsp of sesame oil in. Place the potstickers in the skillet, let them brown on one side and turn them on another – let that side get light brown (approximately 1 minute). Then take about 1/4 C of the broth and flood the potstickers – cover immediately. This will complete the cooking by steaming – let them cook until the liquid is almost gone (maybe another 2 minutes). Slide potstickers onto a plate lined with additonal sliced cabbage