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.

4
Servings
2994
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
234g
100%
Sugar
29g
32%
Saturated Fat
89g
100%
Cholesterol
334mg
100%
Carbohydrate, by difference
146g
100%
Protein
72g
100%
Vitamin A, RAE
115µg
16%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
42µg
47%
Calcium, Ca
357mg
36%
Choline, total
189mg
44%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
55µg
2%
Folate, total
295µg
74%
Iron, Fe
14mg
78%
Magnesium, Mg
137mg
43%
Manganese, Mn
2mg
100%
Niacin
23mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
776mg
100%
Riboflavin
1mg
91%
Selenium, Se
116µg
100%
Sodium, Na
9427mg
100%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
248g
9%
Zinc, Zn
9mg
100%

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.