CHICAGO (WLS) — Chicago Restaurant Week is almost here, and ABC7 Chicago is giving viewers an early taste in Thursday’s Cooking up a Storm.

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The festivities kick off Thursday night, with the annual first bites bash.

It showcases the city’s award-winning restaurant scene, with delicious samples from top participating venues.

The sold-out event is from 6 to 9 p.m. at the Field Museum.

On Friday, you’ll be able to start eating at any of the spots participating in Restaurant Week.

Cebu Chicago is one of them.

They’re a family-owned Filipino restaurant putting their own spin on traditional flavors.

Chef Malvin Tan joined ABC7 Chicago to make a crispy crab scallion dumpling, which is on Cebu’s Restaurant Week dinner menu.

Recipe

– 1 cup Crab Meat (Cooked), 1 Stalk of Scallion (Finely Sliced)

Sauce for Crab Filling
– 1/4 cup Soy sauce
-1/2 cup Oyster Sauce
– 1 cup Banana Ketchup/ Regular Ketchup
– 1 tbsp. Calamansi Juice / Lemon Juice 1/4 tsp Ground Pepper

Dipping Sauce:
-1/4 cup Soy sauce
– 2 tbsp. Chili Oil
– 1 tsp Calamansi / Lemon Juice

Cornstarch Mixture:
– 1/2 cup water
– 1 tbsp. Cornstarch

Directions:
– Combine all sauces for Crab Filling, sautee 1 tbsp. Garlic

– Add on 1 cup Crab Meat

– Add in 1/4 cup of the Crab Filling Sauce

– Mix in Finely diced Scallions (Green Parts Only)

– Wrap it with Dumpling Wrapper

– Combine Dipping Sauce

– Sear Dumpling for 2-3 mins till it develops a crust

– Add water halfway to the dumpling and cover with lid for about 10 minutes till dumpling wrapper is translucent

– Add in Cornstarch Mixture

– Open the pan let the mixture reduce till it develops a crust