Crab & Kimchi Pot Stickers

LEVEL: Expert 45 MINS 12 Servings

7 Reviews

Kimchi is a staple in Korean cuisine, a traditional side dish made from salted vegtables. 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


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

Method of Preparation - Pot Sticker Filling

  1. Place crab meat and kimchi in a shallow mixing bowl and mix well.
  2. Add the egg white, mayo, soy sauce and scallions and mix lightly.
  3. Season with salt and pepper to taste.
  4. Refrigerate for at least 1 hour.

Method of Preparation - Pot Sticker Assembly

  1. Place individual Gyoza wrappers on a smooth surface.
  2. Place 1 TSP of filling in the center of each wrapper.
  3. Using finger or brush – wet the edges of wrapper with water.
  4. Fold wrapper over into a half moon shape.
  5. Press out all the air and seal the edges with finger.
  6. Using a fork, crimp the newly closed edge until firmly sealed.
  7. Place pot stickers on a cornstarch lined plate and refrigerate for at least one hour.


  1. Heat a sauté pan on medium heat.
  2. Add 1 TBSP of oil to the pan and heat.
  3. Place pot stickers flat side down and cook until browned and crispy.
  4. Flip and lightly brown the topside.
  5. Add ¼ cup water to the pan and immediately cover to steam
  6. When most of the water is absorbed and pot stickers plump up, remove cover.
  7. Finish cooking to allow for the stickers to re-crisp.
  8. Remove and let cool for one minute.
  9. Garnish with finely chopped scallions and sesame seeds.
  10. Serve with sweet chili sauce for dipping.