PHOTO CREDIT: Courtesy of Ming Tsai 2004


Secret Shortcut: Store-bought wonton wrappers
"Unless you're my mom, you're probably not going to get [dumpling wrappers] as thin as they should be.
 For less than a buck, you can buy about 100 great-quality wrappers — super-thin and flexible. You can 
steam them, fry them, and they make the best ravioli."


  • 1 pound(s) picked, fresh crabmeat
  • 1/4 pound(s) cream cheese, softened 
  • 1 cup(s) sweet & sour cranberry chutney, plus some for garnish
  • 3 tablespoon(s) chopped chives, save 1 tablespoon for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 package(s) thin square wonton skins, defrosted
  • 1 egg, mixed with 2 tablespoons water
  • Canola oil for cooking


SWEET & SOUR CRANBERRY CHUTNEY
  • Canola oil for cooking
  • 2 red onions, cut into 1/2-inch dice
  • 2 tablespoon(s) minced lemongrass, white part only
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cup(s) dried cranberries, Craisins preferred, chopped
  • 1/2 cup(s) sugar
  • 2 cup(s) naturally brewed rice vinegar
Directions
  1. In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
  2. Add Craisins and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning.
  3. When cool, transfer to a container, cover, and store in fridge for up to two weeks