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Ingredients
1 Brussels Sprout, finely
chopped
1/2 cup (1/4 lb) King Crab meat - Order Online!
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. Saute 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. Serve
immediately, garnish with chopped green onion. Yield: 5 servings as a first course, or 2 as a main course.
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