Jingjiang Crab Roe Soup Dumplings
Steamed crab roe soup dumplings featuring a rich jelly broth made from duck webs, chicken, and pork knuckles, filled with minced pork and crab roe, then carefully wrapped and steamed.
Story
A celebrated masterpiece of Chinese culinary tradition, the Jingjiang crab roe soup dumpling is renowned for its paper-thin skin and incredibly rich, savory broth. This iconic regional delicacy is a true testament to the art of dumpling making, offering a piping hot, flavorful parcel that bursts with premium seafood essence.
Ingredients
cooked lard
1.2 kg
white sugar
35 g
soy sauce
5 g
salt
7 g
MSG
10 g
cooking wine
50 g
scallion, ginger
12 g each
pepper powder
5 g
sesame oil
125 g
scallion and ginger juice
500 g
cold water (for mixing dough)
500 g
duck webs (hair stubble removed)
as needed
oil chicken
as needed
pork knuckle (skin peeled off and minced)
as needed
pork (skin and bones removed, finely minced)
as needed
crab paste
as needed
flour (made into 160 dough pieces)
as needed
Instructions
1
Make the filling
Blanch the duck webs, oil chicken, and pork knuckle, wash clean, and place them into a pot. Add cold water, cooking wine, scallions, and ginger. Bring to a boil over high heat, then reduce to low heat and simmer until the pork knuckle and chicken are 80-90% cooked and the duck webs are tender, then remove them (reserve the original broth). Bone the chicken and pork knuckle, mince the pork knuckle skin, and return it along with the chicken bones and pork knuckle bones to the original broth pot. Boil over high heat to reduce and concentrate the broth. Add MSG, salt, and white pepper, then strain out the soup solids. Once the broth cools, it will set into an aspic.
2
Make the filling
Remove the skin and bones from the pork, and mince finely. Add salt, soy sauce, sugar, and MSG, and mix well. Then, add scallion and ginger juice, stirring vigorously until the mixture becomes sticky. Finally, add sesame oil and mix well.
3
Make the filling
Add the crab roe and meat, scallions, ginger water, and MSG into a large wok with heated oil. Add cooking wine and simmer thoroughly over low heat, then transfer to a container to cool. Next, crumble the soup aspic into the minced meat, add the crab roe mixture, and mix thoroughly to form the crab meat soup dumpling filling.
4
Make the wrappers
Place the flour on a work surface and make a well in the center. Add cold water and knead into a dough. Roll the dough into a long, thin strip, and tear off 160 small dough pieces. Roll each piece out into 160 round wrappers, 4.5 cm in diameter.
5
Wrap the filling and steam
Hold a wrapper in your left hand, and use a scraper in your right hand to place the filling into the center of the wrapper. Pinch the edge of the wrapper with the thumb, index, and middle fingers of your right hand, and pleat from right to left to form 28 pleats. Pinch the opening of the bun to resemble the shape of a crucian carp's mouth. Place the buns in a bamboo steamer and steam over high heat for 5 minutes. They are done when the buns puff up with steam, spring back elastically without sticking when pressed with a hand, and the opening of the bun appears moist.
