Crab Roe Xiaolongbao
A signature dim sum with crystal-clear wrappers, ultra-thin skins, generous fillings, and rich, savory broth, stuffed with crab meat and pork skin aspic
Story
A beloved classic of Chinese dim sum cuisine, crab roe xiaolongbao originated in the Jiangnan region and has won over food lovers around the world with its delicate, nearly translucent wrapper that gives way to a burst of hot, umami-packed broth and savory crab filling when bitten into
Ingredients
high-gluten flour
500g
crab meat
100g
fresh meat
500g
pork skin jelly
as needed
seasonings
to taste
cold water (for kneading dough)
as needed
cooking oil (for greasing the bottom of the steamer to prevent sticking)
as needed
Instructions
1
Knead Dough and Make Wrappers
Add cold water to high-gluten flour, stir until evenly mixed, knead into small dough balls, then roll them out into thin wrappers.
2
Wrap and Shape
Wrap with the filling made by mixing crab meat, fresh pork, pork skin aspic, and seasonings.
3
Steaming
Place in a steamer and steam for 7 minutes. Note that the bottom of the steamer should be coated with cooking oil to prevent sticking.
