Crab & Kimchi Pot Stickers

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Prep Time: 30min | Servings: 12 Servings

Kimchi is a staple in Korean cuisine, a traditional side dish made from salted vegetables. Put on your chef hat and apron and get ready to make a tasty crab potsticker!

  • 12 Gyoza wrappers (Fresh)
  • 8 oz. Crab Meat (Backfin)
  • 4 oz. Kimchi, Roughly Chopped
  • 1 Egg White
  • 1 TBSP Kewpie or Regular Mayonnaise
  • ½ TSP Soy Sauce
  • 1 TBSP Scallion, Finely Chopped
  • Salt&Pepper to taste

Garnish

  • Scallions, Finely Chopped
  • Sesame Seeds
  • Sweet Chili Sauce – For Dipping

  • Thaw and drain crab meat, pick over for shells

  • Chop kimchi finely, reserving some juices

  • Mince fresh garlic and ginger

  • Chop fresh green onions

  • Gather pot sticker wrappers, bowl, tbsp water, and cooking pan

  • Make the filling
    In a bowl, gently mix crab meat, chopped kimchi (with a bit of juice), garlic, ginger, and green onions until evenly combined.

  • Fill wrappers
    Place about 1 tbsp of filling in center of each wrapper. Wet edges with water, fold in half, and pleat to seal tightly.

  • Pan-fry & steam
    Heat 1 tbsp oil in a nonstick or cast-iron skillet over medium-high. Add pot stickers (flat side down), cook 2–3 minutes until bottoms are golden.

  • Steam
    Carefully pour in ¼ cup water, cover pan, reduce to medium heat, and steam 3–4 minutes until wrappers are tender and filling is cooked through.

  • Finish
    Remove lid, let any excess moisture evaporate and crisp bottoms again for about 1 minute.

  • Serve
    Plate with a dipping sauce (like soy-sesame or vinegar-chili).