Crab and Pork Soup Dumplings Recipe

Feb 14, 2013 @ 4:27 PM
Posted by Yang Huang, Special Contributor

Nutrition

Cal/Serving: 1,829
Daily Value: 91%
Servings: 4

High-Fiber

Fat	75g	116%
Saturated	22g	110%
Trans	0g	0%
Carbs	99g	33%
Fiber	5g	21%
Sugars	6g	0%
Protein	168g	335%
Cholesterol	604mg	201%
Sodium	3568mg	149%
Calcium	563mg	56%
Magnesium	298mg	75%
Potassium	3249mg	93%
Iron	13mg	71%
Zinc	25mg	166%
Vitamin A	3037IU	61%
Vitamin C	23mg	39%
Thiamin (B1)	4mg	282%
Riboflavin (B2)	2mg	100%
Niacin (B3)	38mg	191%
Vitamin B6	2mg	125%
Folic Acid (B9)	461µg	115%
Vitamin B12	45µg	754%
Vitamin D	1µg	0%
Vitamin E	4mg	21%
Vitamin K	22µg	27%
Fatty acids, total monounsaturated	35g	0%
Fatty acids, total polyunsaturated	10g	0%

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Crab and Pork Soup Dumplings

Buddakan NYC

When it comes to soup dumplings, unsurprisingly, it's mostly about the quality of the soup, which is why we make our crab and pork broth from scratch. It may seem like a lot of work, but the results are completely worth it.

Of course, the quality of the dumpling skin also matters, which is why we provide a dough recipe here in this home-adapted version of our restaurant recipe. It's worlds apart from store-bought wrappers, but if making stock from scratch already seems like more than enough work for a day, then by all means use store-bought wrappers.

Click here to see Have Some Dim Sum at Home.

INGREDIENTS

For the crab and pork broth:

2 pounds pork bones
1/4 cup vegetable oil
1 carrot, peeled and chopped
3 stalks celery, chopped
1 onion, chopped
4 cloves garlic
1 Thai chile pepper
One 1-inch piece ginger
1 cup Shaoxing wine or sherry
1/4 cup XO sauce
1/2 cup rice vinegar
12 blue crabs

For the dumpling dough:

1 pound bread flour
1 cup hot water
3 teaspoons heavy cream
Pinch of salt

For the crab and pork filling:

1 pound ground pork
1/2 pound king crabmeat
2 tablespoons oyster sauce
2 teaspoons chopped garlic
3 tablespoons cilantro, chopped
1 tablespoon chopped shallots
2 teaspoons chopped ginger
1 tablespoon mushroom soy sauce

For the dumplings:

4 tablespoons rice vinegar
6 tablespoons light soy sauce
1 tablespoon mirin
One 1-inch piece ginger, julienned
1 Thai chile pepper, sliced thinly

DIRECTIONS

For the crab and pork broth:

Preheat the oven to 400 degrees.

Place the pork bones in a roasting pan. Roast until golden brown. Meanwhile, heat up the oil in a stockpot over medium heat. Add the carrot, celery, and onion and sauté. Once the vegetables start to brown, add the garlic, chile pepper, and ginger.

Add the Shaoxing and cook off the alcohol. Add the XO sauce and rice vinegar. Then, add the roasted pork bones. Cover completely with cold water and simmer for 2 hours. Place the crabs on the roasting pan and roast in the oven until browned.

Then, add them to the simmering pork broth, and continue to cook for 45 more minutes. After the broth has finished cooking, strain the liquid and chill completely. The natural gelatin in the pork bones should cause the broth to set up into a solid block. If the chilled broth is still a liquid, return it to a stockpot and reduce by half. Chill again. When ready to make the dumplings, cut into cubes.

For the dumpling dough:

Add all of the ingredients to the bowl of an electric stand mixer. Mix with a dough hook for about 10 minutes.

For the crab and pork filling:

In a large bowl, combine all of the ingredients together until completely mixed. Refrigerate until ready to use.

For the dumplings:

In a small bowl, mix all of the ingredients together to make the dipping sauce.

Then, take about a 1/2-ounce of dough and roll it into a flat disc. Next, spoon about 1 teaspoon of the pork and crab mixture into the center of the disk. Gently press 1 of the small gelatin cubes into the center of the filling.

Brush the edges of the dough with a little water. Bring all of the edges of the dough to the top of the dumping and gently pinch together to seal in the dumpling. Repeat to make the remaining dumplings.

Set up a steamer basket over a wok and bring water to a boil underneath, making sure the water doesn't touch the bottom of the basket. Steam the dumplings until the filling feels firm when gently squeezed, for about 6 minutes. (You will need to do this in batches.) Serve with the dipping sauce.