Crab, Garlic Chive and Chestnut Steamed Dumplings
( SERVES 6 )

Crab, Garlic Chive and Chestnut Steamed Dumplings
Amanda Laird

Viva 7/11/2012

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Dumplings are big at the moment - soft dough filled with a variety of fillings, such as crab, herbs, fish and roasted nuts. A simple technique for cooking the filled dumplings is to steam and serve as-is, or you can then fry them gently in a little sesame oil until slightly crisp. I have given instructions for making the dumpling pastry, but for a quicker and easier option you can find it in most Asian supermarkets.

Dough

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100 g Cornflour
4 tbsp Tapioca flour
150 ml Water, boiling
2 tsp Peanut oil

Filling

200 g Crab meat, fresh
¼ cup Garlic chives, finely chopped
3 Water chestnuts, finely chopped
2 tsp Soy sauce, plus extra to serve
½ tsp Sesame oil
1 tsp Peanut oil
½ tsp White pepper

Directions

  1. To make the dough; sieve the two flours together then make a well and pour in the boiling water.
  2. Mix well with a wooden spoon then add the oil and turn out. Knead for about 5 minutes or until smooth.
  3. Return to a bowl, cover with a damp cloth and rest for 30 minutes before using.
  4. To make the filling; combine all the ingredients and leave to marinate for at least 1 hour.
  5. Divide the dough and roll out on a lightly oiled bench into ovals, approximately 5 x 6cm. Fill with 1 tsp of the filling then pinch the edges together to form a pouch. (Try to pleat the dough to be authentic.)
  6. Steam the dumplings for 7 minutes then serve with soy sauce.

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