Crab, Garlic Chive and Chestnut Steamed Dumplings
7/11/2012
Serves 6
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
| 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
- 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.
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