Coromandel Cray Potsticker Dumplings

Kia ora e te whānau,
I present to you my first ever….

Coromandel Cray Potsticker Dumplings.

I thought I’d try something a little different after watching Kimi Wearner’s new YouTube cooking series. These little but legal guys were carefully plucked out of Tairua on a trusty old level 3 shorkel (shorie snorkel) 

DUMPLING WRAPS (or just buy some):

  • Cup and a bit of flour
  • tsp salt
  • 3/4 ish of a cup of hot water
  • Stir it all up and knead into a little dough ball (add a tiny bit of flour if too sticky, and tiny sprinkles of water or too dry)
  • Once you’ve got a nice non-sticky elastic ball that holds shape, cover and let it sit for an hour
  • After that just roll it out on a floured bench and use a cookie cutter to get your rounds. I used the end of a NutriBullet cup 


  • Diced up carrot, onion, celery, a grated knob of ginger (knob of grated ginger), garlic, finely chopped parsley, and spring onions.
  • Sauté and season for a few minutes to release alllllll the flavor. Then set aside.
  • Separate cray body and tail. Put the body in a pot to steam for later and use the tail to mince up for your filling. 
  • Mix together the minced cray and veges
  • Fill the rounds however you fancy and glue the sides together with a bit of water. Mine turned out looking very ugly lol but it’s what’s in the inside that counts 

Then cook them! I did a little fry/steam combo by throwing them into a hot oiled pan for a few mins then poured a little bit of water and put a lid on top to steam.

Serve with your steamed cray head and a dipping sauce of your liking (soy, vinegar, and chilli is a goodie).

Bone apple tea!

Recipe by Renee Taylor from Salt Sisters

Coromandel Cray Potsticker Dumplings

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