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Sunday, May 10, 2009

Crabmeat Dumplings

Global Cuisine > Chinese > Crabmeat Dumplings
37 of 177 < prev next >

Serves 4

Ingredients :

2 tablespoons vegetables oil
1 tablespoon chopped spring onions (scallions)
1 tablespoon finely chopped fresh root ginger
6 Chinese fried mushrooms (soaking in cold water for 20 minutes) drained and chopped
225g crabmeat, shell and cartilage removed and flakedSalt and pepper to taste1/4 teaspoon sugar1 teaspoon soy sauce1 teaspoon rice wine or dry sherry

how to make dumplings skin

225g flour
125 ml hot water

1. To make the dumplings skin, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl.

2. Turn the dough out on to a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.

Method :

1. Heat the oil in large frying-pan. Add the spring onions (scallions), ginger, mushrooms and crabmeat and stir-fry for 3 minutes.

2. Stir in the remaining ingredients and fry for another 1 minutes, stirring constantly. Remove from the heat and set aside.

3. Turn the dough out on the floured surface and roll out into a sausage about 2 1/2 cm. Cut the dough into slices about 2 1/2 cm. Flatten the slices evenly with your fingers until they measure about 7 1/2 cm.

4. Place a teaspoon of filling on one side of each dough circle. Fold over the circles to make a semi-circle and pinch to seal.

5. Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer and place over the boiling water.

6. Reduce the heat to moderate and steam the dumplings for about 10 minutes.

7. Transfer to a warmed serving dish.

8. Ready for serve.

Global Cuisine > Chinese > Crabmeat Dumplings
37 of 177 < prev next >


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