Crabsoupdumplingsdimsum Recipes

CRAB "SOUP DUMPLINGS" (DIM SUM)

Steps:

• Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
• Mix all the filling ingredients.
• Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
• Refrigerate this mixture.
• To make the wrappers:.
• Mix flour and egg.
• Add water a little at a time until a soft but not sticky dough is formed.
• Knead until dough is smooth and elastic.
• Roll the dough into a long sausage, 1 inch in diameter.
• Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
• You are now going to make crescent-shaped dumplings.
• Dust your work surface with a little flour.
• Roll a piece of dough into a paper-thin circle.
• Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
• Fold the circle in half to look like a half-moon.
• Pleat the top curved edge.
• Pinch the pleated edge and the unpleated edge together to seal.
• Gently tap the crescent's round bottom so that it can stand up.
• Place the crescent-shaped dumpling between towels.
• Make the remaining crescents in the same way.
• Place a layer of cheesecloth in the bottom of a steamer.
• Arrange the crescent dumplings on the cloth.
• Cover and steam over high heat for 10 minutes.
• Serve hot with ginger-vinegar-soy dip.
• To make the dip:.
• Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.

CRAB DUMPLINGS - SLIMMED

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

DIM SUM ASIAN DUMPLINGS

Steps:

• Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
• Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
• To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.

FRYING PAN SOUP DUMPLINGS RECIPE BY TASTY

Steps:

• For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
• When set, fluff and break up the jellied soup with a fork.
• For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
• Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
• Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
• Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
• Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
• Enjoy!

PAN-FRIED SOUP DUMPLINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the hot water, gelatin, soy sauce, and chicken stock and mix well. Transfer the soup to a shallow heatproof tray and chill in the refrigerator for 1 hour, or until set.
• When set, fluff the soup and break up with a fork.
• Add the flour and baking powder to a medium bowl. Pour the hot water over the flour mixture, and mix the dough gently to combine.
• Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature.
• For the filling, combine the ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well mixed.
• Roll the dough into a log. Divide it into 16 pieces.
• Take one piece and shape into a ball, then roll into flat round using a rolling pin. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple times to close the dumpling.
• Repeat with the remaining dough and fillings.
• Heat the oil in a medium pan over medium heat. Set the dumplings in a pan, seam side down, pour in the water, and cover.
• Steam the dumplings for 12 minutes.
• Add the sesame oil in the pan, increase the heat to high, and cook until the bottoms of the dumplings are crisp.
• Serve with sesame seeds and sliced green onion.
• Enjoy!

DUMPLINGS FOR SOUP

Steps:

• Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
• To make dumplings, dip a spoon into soup that is softly boiling for a second.
• Then scoop a small amount of dumpling and dunk it in the soup.
• The dumpling will immediately fall off the spoon and plump up.
• Repeat until dumpling mix is gone.
• Cook in a stock, and throw in some vegetables.
• Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.