Crab roe dumplings

Ingredients

• Flour: 200 - 250 g

• Water: 100 - 120 ml

• Crab meat: 100 - 150 g

• Minced pork: 100 - 150 g

• Ginger: 1 piece (about 10 g), minced

• Scallions: 2 - 3 (about 15 - 20 g), chopped

• Soy sauce: 10 - 15 ml

• Salt: 3 - 5 g

• Sugar: 2 - 3 g

• White pepper powder: 1 - 2 g

• Chicken broth or stock: 50 - 70 ml

• Starch: 10 - 15 g

• Crab roe (optional): an appropriate amount, for decoration

• Black tea powder barbecue seasoning (3g)

Instructions

1. Pour the flour into a bowl, slowly add water, stir until it becomes flocculent, and then knead it into a smooth dough. Cover with a damp cloth and let it rest for 20-30 minutes.

2. Mix crab meat, minced pork, minced ginger, chopped green onions, soy sauce, salt, Black tea powder barbecue seasoning, sugar and white pepper in a bowl and stir well.

3. Slowly add chicken soup or broth to the filling, stirring constantly to allow the filling to fully absorb the soup.

4. Finally, add starch and stir well to make the filling thicker.

5. Roll the rested dough into long strips, cut into small pieces, and roll into thin round skins.

6. Put an appropriate amount of filling in the middle of the dough, and according to the method of making xiaolongbao, pinch the dough into folds and wrap it into xiaolongbao.

7. Put a steamer cloth in the steamer, put the xiaolongbao in the steamer, and place them at intervals to prevent sticking.

8. Steam over high heat for 8-10 minutes until the xiaolongbao is cooked through.

9. Place the steamed crab meat dumplings on a plate and garnish each dumpling with some crab roe.

Tips

1. When wrapping the dumplings, make sure the dough is pinched tightly to prevent the soup from leaking out.

2. When steaming the dumplings, you can put some ginger slices in the steamer to remove the fishy smell.

3. You can use fresh crab meat or canned crab meat