Crab Soup Dumplings Dim Sum
Savor the delicate artistry of dim sum with these irresistible Crab Soup Dumplings! Filled with a rich blend of lump crab meat and succulent ground pork, these dumplings feature a hidden surprise: a luscious broth jelly made from slow-simmered pork bone stock infused with ginger and green onions. As the dumplings steam, the jelly melts, creating a burst of flavorful soup with every bite. Encased in tender dumpling wrappers and pleated to perfection, these handmade delights deliver an authentic dim sum experience right at home. Serve them hot with a side of tangy black vinegar for dipping, and prepare to impress your guests with this show-stopping recipe! Perfect for special occasions or adventurous home cooks, these crab soup dumplings showcase traditional techniques and bold flavors in every mouthful.
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Recipe Information
Ingredients
- 500 g pork bones
- 50 g ginger
- 2 green onions
- 1 L water
- 2 tbsp gelatin powder
- 200 g lump crab meat
- 200 g ground pork
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 30 dumpling wrappers
- as needed black vinegar (for dipping)
Instructions
Start by making the broth jelly: Place pork bones in a pot and add 1 liter of water. Bring to a boil and skim off any scum that rises to the surface.
Add sliced ginger and green onions to the pot. Reduce heat to a simmer and cook for 2 hours. Let the broth cool slightly, then strain it into a bowl.
Measure 2 cups of broth into a separate bowl. Sprinkle gelatin powder over the broth and mix well until dissolved. Pour into a shallow container and refrigerate for at least 2 hours, or until set.
Prepare the filling: In a large bowl, combine lump crab meat, ground pork, soy sauce, sesame oil, and cornstarch. Mix thoroughly until evenly combined.
Once the broth jelly is set, cut it into small cubes and fold it into the crab-pork mixture. This will create the soup component inside the dumplings.
Place 1 dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Bring the edges of the wrapper up and pleat it tightly around the filling, forming a pouch.
Pinch the top to seal the dumpling completely, ensuring no jelly leaks out during steaming. Repeat with remaining fillings and wrappers.
Prepare a steamer: Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings inside, ensuring they are not touching.
Bring water to a boil in a steamer pot. Place the steamer basket over the boiling water, cover, and steam the dumplings for 8-10 minutes, or until cooked through.
Serve hot with black vinegar on the side for dipping.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
