Photo of Hockey Puck Dumplings by WW

Hockey Puck Dumplings

Total Time
35 min
15 min
20 min
Commemorate the start of the NHL playoffs with our Vancouver dim sum, coined "Hockey Puck Dumplings."


Sesame oil

2 tsp(s), (10 ml)

Uncooked scallion(s)

2 tbsp(s), chopped, (30 ml)

Ginger root

1 tbsp(s), finely chopped, (15 ml)


2 large clove(s), minced

Dried mushrooms

6 large, chopped

Canned crabmeat

8 oz, (240 g)

Low sodium soy sauce

1 tbsp(s), (15 ml)

Rice wine vinegar

2 tsp(s), (10 ml)

Wonton wrapper(s)

32 item(s)


  1. Heat oil in a large skillet over medium heat. Add scallions, ginger and garlic and cook 2 minutes, stirring frequently. Add mushrooms, crab, soy sauce, and rice wine and cook 2 minutes.
  2. Arrange 16 wonton skins on a flat surface. Spoon 2 tsp of crab mixture onto the centre of each wonton skin. Using a brush wet the perimeter of circle with water. Top with second wonton skin and press down the edges to seal.
  3. Fill a large saucepan with about 4 inches of water. Bring water to a boil over high heat. Place dumplings in colander or on steamer basket and set over boiling water (you may have to work in batches to prevent crowding). Cover and steam 10 minutes.
  4. Serve with light soy sauce for dipping.