Crab and Pork Soup Dumplings

Crab and Pork Soup Dumplings
Staff Writer
Crab and Pork Soup Dumplings

Buddakan NYC

Crab and Pork Soup Dumplings

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.


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.


Calories per serving:

1638 kcal

Daily value:



  • Carbohydrate, by difference 166 g
  • Protein 103 g
  • Total lipid (fat) 62 g
  • Vitamin A, IU 751 IU
  • Vitamin A, RAE 147 µg
  • Vitamin B-12 7 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 11 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 8 µg
  • Alanine 6 g
  • Arginine 7 g
  • Ash 17 g
  • Aspartic acid 8 g
  • Betaine 10 mg
  • Caffeine 4 mg
  • Calcium, Ca 187 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 162 µg
  • Cholesterol 298 mg
  • Choline, total 116 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 48 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 19 g
  • Fatty acids, total polyunsaturated 9 g
  • Fatty acids, total saturated 29 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 7 g
  • Folate, DFE 470 µg
  • Folate, food 120 µg
  • Folate, total 327 µg
  • Folic acid 206 µg
  • Glutamic acid 17 g
  • Glycine 10 g
  • Histidine 2 g
  • Iron, Fe 15 mg
  • Isoleucine 3 g
  • Leucine 6 g
  • Lutein + zeaxanthin 98 µg
  • Lysine 6 g
  • Magnesium, Mg 194 mg
  • Manganese, Mn 4 mg
  • Methionine 2 g
  • Niacin 28 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 4 g
  • Phosphorus, P 907 mg
  • Phytosterols 12 mg
  • Potassium, K 1113 mg
  • Proline 8 g
  • Retinol 132 µg
  • Riboflavin 2 mg
  • Selenium, Se 179 µg
  • Serine 4 g
  • Sodium, Na 5077 mg
  • Starch 5 g
  • Sucrose 2 g
  • Sugars, total 22 g
  • Theobromine 119 mg
  • Thiamin 2 mg
  • Threonine 3 g
  • Tocopherol, gamma 2 mg
  • Tryptophan 1 g
  • Tyrosine 3 g
  • Valine 4 g
  • Water 385 g
  • Zinc, Zn 14 mg
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