Crab Pot Stickers With Sesame-Ginger Dipping Sauce

• soy sauce↗2 tablespoons
• Dijon mustard↗1 tablespoon
• honey↗1 tablespoon
• sesame oil↗1⁄4 teaspoon
• fresh ginger↗1⁄4 teaspoon

  peeled and grated

• water↗2 1⁄2 teaspoons
• green onion↗1
• jumbo lump crab meat↗6 ounces
• sesame seeds↗1 tablespoon
• large egg white1
• fresh ginger↗1 teaspoon

  peeled and grated

• wonton wrappers or 12 gyoza skins↗12

  thawed if necessary

• cornstarch↗

  for dusting plate

• vegetable oil↗1 tablespoon

Step-by-step instructions

1. 1

   Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).

2. 2

   To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.

3. 3

   In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.

4. 4

   Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.

5. 5

   In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.

6. 6

   Serve pot stickers with dipping sauce.