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
- 1/2 lb Ground pork (70% lean)
- 1/4 lb Lump crab meat, finely chopped
- 1 cup Pork skin gelatin (aspic), chilled and minced
- 40 pieces Dumpling wrappers (thin)
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 1/2 teaspoon Sugar
- 1/4 teaspoon White pepper
- 2 stalks Green onions, finely minced
- 4 large Cabbage leaves (for lining steamer)(optional)
Instructions
- 1
In a large mixing bowl, combine the ground pork, chopped crab meat, soy sauce, Shaoxing wine, ginger, sesame oil, sugar, and white pepper.
- 2
Stir the meat mixture vigorously in one direction for 5 minutes until it becomes a sticky, cohesive paste.
- 3
Gently fold in the chilled, minced pork aspic and green onions until evenly distributed throughout the filling.
- 4
Place a small spoonful (about 1 tablespoon) of the filling into the center of a dumpling wrapper.
- 5
Wet the edges of the wrapper and pleat the edges upward, pinching them together at the top to create a tight seal.
- 6
Line a bamboo steamer with cabbage leaves or parchment paper to prevent the dumplings from sticking.
- 7
Place the dumplings in the steamer, leaving at least 1 inch of space between each one.
- 8
Steam over boiling water for 8 to 10 minutes until the wrappers are translucent and the filling is cooked through.
Nutrition per Serving
380
Calories
22g
Protein
35g
Carbs
18g
Fat
2g
Fiber
2g
Sugar
740mg
Sodium
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