Black Pepper Crab Dumplings from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten

Name: Black Pepper Crab Dumplings from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Ingredients: 1 whole clove; 2 teaspoons whole black peppercorns; 1 whole star anise; 1 whole allspice berry; 2 tablespoons soy sauce; 1¼ teaspoons extra virgin olive oil; 1 teaspoon cardamom seeds; ¼ cup kecap manis (sweet soy sauce); 2 tablespoons grape seed, corn, or other neutral oil; ⅛ teaspoon salt; ¼ cup whole milk, warmed; 4 ounces crabmeat, preferably Peekytoe, picked over for shells and cartilage; 2½ tablespoons unsalted butter; 1 teaspoon minced onion; 1½ teaspoons all-purpose flour; ⅛ teaspoon salt, plus more to taste; Sixteen 4-inch round white dumpling wrappers; 4 ounces sugar snap peas, trimmed, strings removed, and split lengthwise in half; ¼ cup fresh mint leaves

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This is unlike any dumpling you’ve had before. While the rich béchamel folded into the crab makes the filling incredibly luscious, the black pepper oil cuts thr

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Ingredients

1 whole clove
2 teaspoons whole black peppercorns
1 whole star anise
1 whole allspice berry
2 tablespoons soy sauce
1¼ teaspoons extra virgin olive oil
1 teaspoon cardamom seeds
¼ cup kecap manis (sweet soy sauce)
2 tablespoons grape seed, corn, or other neutral oil
⅛ teaspoon salt
¼ cup whole milk, warmed
4 ounces crabmeat, preferably Peekytoe, picked over for shells and cartilage
2½ tablespoons unsalted butter
1 teaspoon minced onion
1½ teaspoons all-purpose flour
⅛ teaspoon salt, plus more to taste
Sixteen 4-inch round white dumpling wrappers
4 ounces sugar snap peas, trimmed, strings removed, and split lengthwise in half
¼ cup fresh mint leaves