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Crab Meat Dumplings



1 tbsp               vegetable oil

1 tbsp               scallion, chopped

1 tbsp               root ginger, finely chopped

4 EA                Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped

5 oz.                crabmeat, shelled and cartilage removed and flaked

Salt and pepper to taste

¼                     tsp sugar

1 tsp                 soy sauce

1 tbsp               rice wine


1 Cup Flour

½ Cup hot water


  1. To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out into a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.
  1. Heat the oil in a large frying pan. Add the scallions, ginger, mushrooms and crabmeat and stir fry for 3 minutes. Stir in the remaining ingredients and fry for a further one minute, stirring constantly. Remove from the heat and set aside.
  2. Turn the dough out on to the floured surface and roll out into a sausage about 1 inch in diameter. Cut the dough into slices 1 inch wide. Flatten the slices evenly with your fingers until they measure about 3 inch in diameter.
  3. Place a teaspoon of filling on one side of each dough circle. Fold over the circles to make a semi-circle and pinch to seal.
  4. Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.
  5. Serve at once.

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