Crab Roe Soup Dumplings
A traditional specialty from Zhejiang featuring a delicate dough wrapper filled with crab roe and pork, steamed to create a rich, savory broth.
Ingredients
flour
1000 g
warm water (for dough)
600 g
pork belly (minced)
700 g
pork skin jelly (chopped)
280 g
crab meat (minced)
160 g
crab roe
40 g
soy sauce
40 g
lard (for rendering crab oil)
100 g
cooking wine
6 g
sesame oil
8 g
sugar
5 g
scallions
5 g
ginger
5 g
salt
15 g
white pepper
1 g
MSG
1 g
Instructions
1
Mix dough
Mix flour with water, knead thoroughly, and let rest for a while.
2
Prepare filling
Mince pork into a paste, chop crab meat; heat lard in a pan, add crab meat, crab roe, and ginger to render crab oil, then mix with pork paste, pork skin jelly, soy sauce, cooking wine, etc., to form the filling.
3
Wrap and steam
Roll the dough into a long strip, divide into 4 pieces of 50g each, roll into round wrappers, add filling and pleat into buns, place in steamer and steam over high heat for 10 minutes.
