Spicy Crab Dim Sum
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
16
- For the dough
- 1.333 cups Chinese wheat starch
- ⅔ cup Glutinous rice flour
- ¾ cup Corn starch (or tapioca flour)
- 1 tsp salt
- 1 ½ cups boiling water
- 2 Tbsps vegetable oil
- For the filling
- 7 ozs white Crabmeat
- 2 scallions (roughly chopped)
- 1 red chili pepper (deseeded and roughly chopped)
- 1 Tbsp freshly grated ginger
- 2 cloves garlic cloves (chopped)
- 2 Tbsps Rice vinegar
- 1 tsp salt
- 1 Tbsp Corn starch
- To serve
- soy sauce
Product recommendation
May also be deep-fried.
Shop-bought wonton wrappers may be used instead of making your own dough.
Preparation steps
1.
For the dough, place all the dry ingredients in a bowl and pour over the boiling water, stirring constantly with chopsticks or a wooden spoon, until you have a soft dough. You may have to add a little more water. Knead the oil into the dough then cover with a clean cloth and leave to rest for 10 minutes.
2.
For the filling, place all the ingredients in a food processor and pulse until you have a rough paste.
3.
Turn the dough onto a floured board, knead it gently then roll it into a cylinder about 9" / 22cm long. Cut into 16 pieces then make the dumplings, covering the dough you are not using with a clean cloth.
4.
Roll each piece of dough as thinly as possible and cut into a circle about 4" / 10cm diameter. Place a little of the filling off-centre on the dough circle. Moisten the edges with a little water then fold the dough over to make a half-moon shaped parcel, pressing the edges together to make a good seal. Gently bringing the outside edges of the parcels together and seal firmly with a little water. Repeat with the remaining dough and filling.
5.
Place the dumplings in a steamer lined with greaseproof paper an steam for 5-6 minutes or until the filling is cooked through. Serve with soy sauce alongside for dipping.
