Mini crab egg rolls

Mini crab egg rolls.

I had a lot of wonton wrappers left over so I decided to make mini egg rolls this morning.

The mantu I made yesterday was so rich in flavor I know I wanted something light for breakfast.

I started off with some coleslaw mix that I nuked in the microwave for 3 minutes.

I mixed 1/2 a can of crab meat with 1 tsp of Vegenaise.

Then I got to rolling!

A little bit of the cabbage and crab mixture

Starting with the bottom corner, roll forward using the wrapper to gently tuck in the filling

Fold in each side - at this point you should wet the last corner with a bit of water and then finish rolling.

For the dog's version I left out the cabbage and put a generous portion of the crab (without any Vegenaise).

The egg rolls went onto a baking sheet lined with tinfoil and brushed with a little grape seed oil. Then I brushed the top of each egg roll with a little bit more oil.

They went into a 375 degree oven for 12 minutes and then I turned them over. They cooked for another 10 minutes and they came out nice and crunchy.

The flavor of the crab really came through in this dish which I loved. 

You can easily punch up the flavor by cooking the cabbage in a skillet with a little sesame oil, soy sauce, ginger and garlic.
If you do go with a spicier version I would recommend a sweet and sour dipping sauce or spicy mustard. 


I went with plain old soy sauce.

This would make a great appetizer to bring to a party.

And, as usual, the dogs version turned out gorgeous.

I hope everyone is having a great Wednesday!

Finally - Mantu

This was a really fun dish to recreate. It was definitely labor intensive (but all dumpling recipes are) but worth the effort.

There was very little information about making mantu online. I did find some recipes but they are were quite different from each other.

It seems this is a dish where every family makes it just a bit differently. I ended up combining what I learned from these sources: here, here and here.

I will let the recipe speak for itself but here are the highlights.

The dumpling assembly station.

The dumplings went into the steamer and when they were done I assembled the rest of the dish.

Some plain yogurt.

Some of the tomato sauce.

I started with only a moderate amount of sauce and I would not recommend this. I ended up using about twice as much yogurt and tomato sauce than you see in the picture.

The tang of the yogurt and the savory tomato sauce are key in balancing out the gaminess of the lamb so be generous with both sauces.

I did put aside a bit of the lamb BEFORE I added in the onions so the dogs got to enjoy one dumpling each.

They thought the dish was worth the effort too:-)

Mantu

Serves 8-10 as an appetizer (3 dumplings each) or 4 - 6 as a main dish (6 dumplings each)

Ingredients:

For the dumplings:

1 lb of ground lamb
1 large yellow onion, minced
2 cloves of garlic grated with a micro plane grater
2 tsp of coriander powder
1 tsp cracked black pepper
2 pinches of salt
1 pkg of wonton wrappers
1 Tbsp of grape seed oil

For the tomato sauce:

1 1/2 cups of canned diced tomatoes
1/4 cup of chicken broth
1 cup of frozen mixed vegetables (peas and carrots seem most typical)
2 pinches of powdered garlic
1/8 tsp of sugar

For the yogurt sauce:

2 cups of plain yogurt
2 garlic cloves minced (optional)
1 Tbsp of fresh mint, chopped (optional)

Instructions:

In a dutch oven over medium heat add in the oil and lamb. Cook the lamb until it is no longer pink. Add in the onions, garlic, coriander, salt and pepper and turn down the heat to a simmer. Continue to cook for 20 minutes, stirring often and being careful to add small amounts of water if the meat begins to stick to the bottom of the pan.

While the lamb cooks, add the tomatoes, chicken broth, frozen vegetables, garlic and sugar into a sauce pan and bring to a simmer. By the time the lamb mixture finishes cooking the tomato sauce should have reduced and become thick.

When the lamb is done, take it off the heat and let cool. Take the tomato sauce off the heat and let cool.

Lay out the wonton wrappers, a small dish of water and a bowl of the lamb mixture. Spoon about 1/2 Tbsp of the mixture into the center of the wonton wrapper. Wet the edges of the wrapper with water and fold and squeeze the edges together (see instructional pictures above). When you have enough dumplings to fill your steamer - do not over crowd the steamer as this will cause the dumplings to stick together - put the dumplings in the steamer and let steam for 20 - 30 minutes depending on how chewy you like your dumpling skin.

While the dumplings steam you can mix together the yogurt sauce. I just used plain yogurt so I just spooned it straight from the container.

When the dumplings are cooked, put one serving on a plate and top with generous amounts of yogurt and tomato sauce.

Enjoy!