Crab, Garlic Chive and Chestnut Steamed Dumplings
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.
|4 tbsp||Tapioca flour|
|150 ml||Water, boiling|
|2 tsp||Peanut oil|
|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|
- To make the dough; sieve the two flours together then make a well and pour in the boiling water.
- Mix well with a wooden spoon then add the oil and turn out. Knead for about 5 minutes or until smooth.
- Return to a bowl, cover with a damp cloth and rest for 30 minutes before using.
- To make the filling; combine all the ingredients and leave to marinate for at least 1 hour.
- 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.)
- Steam the dumplings for 7 minutes then serve with soy sauce.