Steamed Cockscomb Ginger Crawfish Dumplings

Steamed Cockscomb Ginger Crawfish Dumplings
Recipe courtesy of Matt Guidry from Meauxbar.

Dumpling Filling
3 tablespoons canola oil
1/4 cup minced garlic
1/4 cup minced fresh ginger
1 pound crawfish tail meat (preferably Louisiana), drained and
coarsely chopped
3/4 teaspoon nuoc nam (fish sauce)
1/4 cup oyster sauce
1 tablespoon sambal oelek
Pinch of sugar
1/2 cup chopped cilantro leaves
1/2 cup chopped green onion, tops only
1 tablespoon sesame oil
1 package square or round wonton wrappers
1 egg beaten with 1 tablespoon water

Sesame Soy Dipping Sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon minced green onion, tops only
1/2 cup soy sauce
Pinch of sugar

In a medium sautée pan, place the canola oil over high heat; cook the garlic and
ginger until golden. Add crawfish tail meat, fish sauce, oyster sauce, sambal
oelek, and sugar. Cook 1 minute to remove excess moisture. Add cilantro, green
onions, and sesame oil, stirring well to combine; remove from heat. Spread filling
mixture onto a sheet pan, allowing any excess moisture to escape; cool
thoroughly.
Place a wonton wrapper on a work surface and spoon in 1 tablespoon of the
filling. Brush wrapper edges with egg wash and fold in half to form a semicircle.
Pinch edges together to seal and make pleats. Alternately, place a wonton
wrapper in a Gow Gee Press* and put the filling in the center. Brush edges of
wrapper with egg wash and close press firmly to seal edges. Steam dumplings
for 4 minutes and serve immediately with the Sesame Soy Dipping Sauce.
To make the dipping sauce, combine all ingredients together and mix well.

Serves 8 and yields 40 dumplings
* A Gow Gee Press can be purchased at the World Market. This press is not
necessary, it just makes it easier.