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Crab and Fennel Dumplings with Mango Salad and Plum Sauce
Makes 4 Servings
Ingredients
* CRAB AND FENNEL DUMPLINGS
*1/2 cup roasted fennel, diced
*1 cup shiitake mushrooms, chopped
*1 cup scallions, sliced thin
*2 tsp. grated ginger
*1 tbls. cilantro, chopped
*1 tbls. soy sauce
*1 tsp. sesame oil
*1/2 tsp. five spice powder
*1 tsp. sambal oelek (See Notes)
*1/2 cup halibut or sole, ground twice
*1/4 lb. crab claw meat
*1 8-oz. package gyoza skins
*2 eggs, beaten
* MANGO-BASIL SALAD
*1 mango, sliced
*1/4 cup jicama, julienne
*1/4 cup red bell pepper, julienne
*1/4 cup pineapple, 1/4-inch dice
*1/4 cup red onions, diced
*1 tbls. freshly chopped cilantro
*1 tbls. freshly chopped opal basil
*1 jalapeno, chopped
*1/4 cup orange juice
*1 tsp. cracked black pepper
* PLUM SAUCE
*1 cup diced plums
*3 tbls. rice vinegar
*1 1/2 tbls. sugar
*2/3 cup cranberry juice
*1/3 cup apple juice
*1/3 cup plum wine
*2 tsp. regular soy sauce
*1 tsp. grated ginger root
*Pinch of chili flakes
*6 black peppercorns
*Pinch of cinnamon
*Sachet: bay, mint, basil
Instructions
1For the Crab and Fennel Dumplings: Saute the fennel, mushrooms, scallions, ginger and cilantro in canola oil for 2 minutes. Add the soy sauce, sesame oil, five spice and the sambal. Stir in and cook for 1 minute, then remove from the heat. Place the mixture on a sheet pan to cool completely.
2Grind the halibut two times through the small holed-die of the meat grinder.
3Stir the mushroom mixture and the ground fish in a stand mixer fitted with a paddle until emulsified. Blend in the crab and season the mixture lightly, if required, using a small amount of salt.
4Brush the gyoza skins with egg wash, then place 2 teaspoons mixture in the center. Fold up the sides of the gyoza skin, leaving the top open. Steam in a basket or blanch in shallow, seasoned stock.
5For the Mango-Basil Salad: Combine all ingredients together in a bowl. Mix together well.
6For the Plum Sauce: Combine all ingredients in a stainless saucepot and bring to a boil. Lower the heat and simmer for 15 minutes, then remove from the heat.
7Allow to cool, then remove the sachet and puree until completely smooth, then strain through a chinois.
8To serve, place 1/3 cup of Mango Salad in the center of the plate. Pour 1 ounce of Plum Sauce around the salad. Place 3-4 Dumplings around salad. Serve immediately.
Notes
  • Sambal oelek is an Indonesian chili paste that is available in the Asian section of most supermarkets.

Source
Executive Chef Edward Curtindale, Pacifica Seafood Brasserie, Aspen CO