Steamed Crab Dumplings.
If you’re a fan of dumplings or crab, you will LOVE these steamed “crab” dumplings. The “crab” is made from artichoke hearts and is blended with corn, carrots, vegan cream cheese, old bay seasoning, and sea salt. For this recipe you’ll need a bamboo steamer rack, food processor, and dumpling wrappers. The best part of these dumplings is they yield a large batch which you can freeze and pop in your oven, air fryer, or re-steam when you’re ready to enjoy.
Bamboo Steamer Basket
To properly steam your dumplings, you’ll need a bamboo steamer rack 1 inch smaller than your pan. I heated water in a wide brim deep frying pan and fit my bamboo steamer on top. You will need to find a steamer that matches your specific pan – it should NOT reach the water in your pan or it’ll burn. Typically bamboo steamer racks are either 8 or 10 inches, so make sure to use a pan that is either 9 or 11 inches. Here’s exactly what I used:
Sustainable and Healthy “Crab”
This recipe requires artichoke hearts and corn, both of which you can purchase canned for convenience. To get the look and taste of “crab” you’ll be mixing the artichoke hearts and corn with vegan cream cheese, old bay seasoning, and raw carrots. Here are a few of my favorite vegan cream cheese brands:
To get the “crab” consistency, you will need a food processor. Be careful not to overblend, the mixture should be rough. I have a Hamilton Beach food processor which I love and has lasted me a few years without issue. If you’re looking for a pricier option, your best bet is a Cuisinart food processor.
It’s no secret that our environment is in danger, especially our oceans. If you have the means to reduce your fish intake and opt for sustainable alternatives like this one, you will be playing a bigger role than you think in protecting the planet and future generations. Check out the following documentaries to learn more about the current state of our oceans and why it’s important to pay attention and help where we can:
Dumpling Wrappers
For the sake of convenience, I purchased premade dumpling wrappers. They’re not as healthy as homemade dumpling wrappers and I have yet to find a gluten-free option, but they are incredibly convenient. You can find them in most major grocery stores, in your local Asian market, or on Amazon. If you’re gluten-free, check out this gluten-free dumpling wrapper recipe by Ela Vegan to try out.
If you are planning on making the dough for your dumplings rather than purchasing premade wrappers, I recommend purchasing a dumpling maker.
{Related Recipes: If you like this recipe you’ll love my STEAMED VEGGIE DUMPLINGS and my TOFISH AND CHIPS.}
Steamed Crab Dumplings
Ingredients
- 1 can artichoke hearts, drained and rinsed well
- 1 can corn, drained and rinsed well
- 1 large carrot, peeled and diced
- 2 tbsp vegan cream cheese
- 1 tsp old bay seasoning can sub for paprika
- 1/4 tsp sea salt
- 1 pack premade dumpling wrappers
- sweet chili sauce dipping sauce
Instructions
- Drain and rinse a can of artichoke hearts and a can of corn. Make sure to rinse them well to fully remove the brine. Add your rinsed artichoke hearts and corn to a food processor.
- Roughly chop 1 large carrot then add into the food processor along with the vegan cream cheese, old bay seasoning (or paprika), and sea salt.
- Pulse the food processor a few times making sure not to overblend. The mixture should be roughly chopped.
- Next prepare your dumpling station – start heating water in your frying pan with a bamboo steamer rack on top. Lay out your dumpling wrappers on a cutting board. Fill a small dish with water.
- Use your finger to add a thin layer of water to the edges of your dumpling wrapper. Fill each dumpling with a small amount of the mixture. After doing a few you will be able to gage how much filling fits into each dumpling. Fold mixture in half and press the edges together to stick. Make sure to press the filling inwards to avoid spillage.
- The water should be lightly boiling in your frying pan. Add parchment paper to your bamboo steamer rack (if you don’t have it’s not a big deal, it’s to help avoid the dumplings getting stuck to the tray) and arrange the dumplings on your steamer rack. Make sure they’re not too crowded before closing the lid.
- Let the dumplings steam for about 12-15 minutes. Use chopsticks to gently remove the dumplings from your tray. Repeat until you have used all of the mixture.
- Add whatever dumplings you don’t want to a reusable bag and pop in your freezer. When you’re ready to enjoy them, you can either pop them in your air fryer or oven or re-steam them.
- Enjoy with sweet chili sauce.
