Chinese · Lunch
Steamed Pork and Crab Dumplings
Steamed dumplings with ground pork and fresh crab meat, ginger, scallion and Shaoxing wine inside thin wheat wrappers. Cooked in a bamboo steamer until translucent and springy, then served with black vinegar and fresh ginger for dipping. A Cantonese dim sum staple.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
405Calories
29.1gProtein
12.6gFat
44.8gCarbs
1.3gSugar
1.9gFiber
1120mgSodium
147mgChol
4.2gSat Fat
489mgPotassium
67mgCalcium
2.7mgIron
2.3mcgVitamin B12
2.8mgVitamin C
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Mince the ginger and scallion. Combine ground pork, crab meat, minced ginger, minced scallion, Shaoxing wine, sesame oil, soy sauce, cornstarch, salt and white pepper; stir in one direction until pale and sticky.
2
Chill
Cover the bowl and refrigerate the filling for 15 minutes.
3
Wrap
Lay a wrapper flat, spoon 1 tablespoon filling into center, pleat edges upward to seal into a purse shape. Repeat with remaining wrappers, keeping finished dumplings under a damp cloth.
4
Steam
Arrange dumplings spaced apart on parchment in a bamboo steamer; steam over simmering water at high heat for 8 to 10 minutes until wrappers turn translucent.
5
Plate
Transfer dumplings to a small plate and serve with black vinegar and shredded fresh ginger alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 2.2 oz60g fresh crab meat, picked over for shell
- 1212 round dumpling wrappers (about 2.3 oz/65g total)
- 2 tsp2 tsp ginger
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp cornstarch
- a pinch of salt
- a pinch of white pepper
- 2 tbsp2 tbsp black vinegar, for dipping
- 2 tsp2 tsp fresh ginger, for dipping
