These steamed Shanghai dumplings encase a juicy pork and crab center in a thin, translucent dough, to be savored with black vinegar and ginger.
Ingredients
- 250 g T45 all-purpose flour
- 120 ml Warm water
- 200 g Pork skin
- 600 ml Water
- 3 tbsp Shaoxing wine
- 35 g Fresh ginger
- 4 pieces Scallions
- 250 g Pork shoulder
- 150 g Fresh crab meat
- 2 tbsp Light soy sauce
- 1 tsp Sugar
- 1 tbsp Toasted sesame oil
- 1 pinch Ground white pepper
- 1 pinch Salt
- to taste Black rice vinegar
- 2 leaves Napa cabbage
Method
- Prepare the pork aspic jelly following the quick method; let set in the refrigerator until firm and opaque to the touch.
- Prepare the dumpling dough following the quick method; cover with a damp cloth and let rest at room temperature.
- Finely chop the set aspic jelly into small dice; keep chilled.
- Mince the pork shoulder with a knife into tiny dice to achieve a slightly coarse texture; transfer to a large bowl.
- Add the crab meat, finely grated ginger, chopped scallions, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, and salt to the pork; mix vigorously in one direction until the filling is well-combined and slightly sticky.
- Gently fold the diced aspic jelly into the filling without overworking it; chill in the refrigerator.
- Divide the dough into small, even balls; roll each ball out into a very thin circle, keeping the edges thinner than the center.
- Place a portion of filling in the center of each circle; pleat the edges while rotating, then pinch to seal, leaving a tiny opening at the top.
- Line a steamer basket with Napa cabbage leaves; arrange the dumplings on top, leaving space between each; steam covered until the dough turns translucent and the filling is firm.
- Serve immediately with black rice vinegar and thin slices of fresh ginger.
Nutrition
Per serving
- Energy
- 540.1 kcal
- Protein
- 34.69 g
- Carbohydrate
- 49.54 g
- Fat
- 20.8 g
- Fibre
- 2.89 g
- Calcium
- 47.58 mg
- Iron
- 1.67 mg
- Magnesium
- 41.69 mg
