This simple delicate yummy crab meat dish is ideal for an appetizer, its light on the lips and easy on the hips. Dip them into soy sauce and you will be in heaven!


  • 200g crab meat

  • ¾ cup finely shredded Chinese cabbage (Wombok)

  • 4 large fresh shitake mushrooms, finely sliced

  • 2 tsp minced ginger

  • 1 egg, lightly beaten

  • ¼ tsp chilli oil

  • 1 tsp light soy sauce

  • ¼ tsp sesame oil

  • rice bran oil for frying

  • 30 gyoza wrappers

  • ½ cup water


  • 1.

    Blanch shredded cabbage in hot water for 20 seconds then refresh in ice cold water. Drain and set aside.

  • 2.

    Combine cabbage with remaining ingredients. Place one gyoza wrapper on the palm of your hand and put a teaspoon of mixture in the middle of the wrapper. Bring the edges to meet and form a semi circle and pinch the edges to seal. Repeat with the rest of the mixture.

  • 3.

    Heat oil and cook for 2 minutes or until brown at the bottom. Add water, cover and cook until water is completely absorbed. Serve with dipping sauce.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 315kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 35g
  • Sugar 0g
  • Sodium 431mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 20
Time: 20 minutes

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