Crab and Pork Soup Dumplings (Xiao Long Bao)
Delicate handmade dumplings filled with a savory pork and crab mixture and a rich, melted soup broth.
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Ingredients
- 250 grams Ground pork (70% lean)
- 100 grams Lump crab meat, finely chopped
- 200 grams Pork skin gelatin (aspic), chilled and minced
- 40 pieces Dumpling wrappers (thin)
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Ginger, finely grated
- 2 stalks Green onions, minced
- 1 teaspoon Sesame oil
- 1/2 teaspoon Sugar
- 1/4 teaspoon White pepper
- 4 large leaves Napa cabbage leaves (for lining steamer)
Instructions
- 1
In a large mixing bowl, combine the ground pork, chopped crab meat, ginger, green onions, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper.
- 2
Stir the meat mixture vigorously in one direction for 5 minutes until it becomes a sticky paste.
- 3
Gently fold the minced pork skin gelatin (aspic) into the meat mixture until evenly distributed.
- 4
Place a small spoonful of the filling in the center of a dumpling wrapper.
- 5
Wet the edges of the wrapper and pleat the edges together tightly at the top to seal the dumpling completely.
- 6
Line a bamboo steamer with napa cabbage leaves or parchment paper to prevent sticking.
- 7
Arrange dumplings in the steamer, ensuring they do not touch each other.
- 8
Steam over boiling water for 8 to 10 minutes until the wrappers are translucent and the filling is cooked through.
Nutrition per Serving
420
Calories
22g
Protein
45g
Carbs
18g
Fat
2g
Fiber
2g
Sugar
850mg
Sodium
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