1/1 Photo of Crab "soup Dumplings" (Dim Sum)
Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming.
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- 1 cup crabmeat, fresh or frozen. drained on paper towels
- 4 ounces shrimp, shelled, deveined, cut into pea-sized pieces
- 4 ounces lean pork, cut into pea-sized pieces
- 5 dried Chinese mushrooms, soaked in hot water until spongy, stems discarded, caps cut into small squares
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
- 2Mix all the filling ingredients.
- 3Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
- 4Refrigerate this mixture.
- 5To make the wrappers:.
- 6Mix flour and egg.
- 7Add water a little at a time until a soft but not sticky dough is formed.
- 8Knead until dough is smooth and elastic.
- 9Roll the dough into a long sausage, 1 inch in diameter.
- 10Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
- 11You are now going to make crescent-shaped dumplings.
- 12Dust your work surface with a little flour.
- 13Roll a piece of dough into a paper-thin circle.
- 14Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
- 15Fold the circle in half to look like a half-moon.
- 16Pleat the top curved edge.
- 17Pinch the pleated edge and the unpleated edge together to seal.
- 18Gently tap the crescent's round bottom so that it can stand up.
- 19Place the crescent-shaped dumpling between towels.
- 20Make the remaining crescents in the same way.
- 21Place a layer of cheesecloth in the bottom of a steamer.
- 22Arrange the crescent dumplings on the cloth.
- 23Cover and steam over high heat for 10 minutes.
- 24Serve hot with ginger-vinegar-soy dip.
- 25To make the dip:.
- 26Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.
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Nutritional Facts for Crab "soup Dumplings" (Dim Sum)
Serving Size: 1 (1081 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 55.3
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 19.1 mg
- Sodium 292.7 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 3.9 g
The following items or measurements are not included:
Chinese red vinegar