Crab Meat Xiao Long Bao

Overview

Crab rice dumplings are a very delicious traditional snack. The fillings are made with crab meat and pork. The skin is thin and the fillings are large, leaving a fragrant aroma in your mouth. Crab has therapeutic effects such as clearing heat and detoxifying, replenishing bones and marrow, nourishing muscles and activating blood circulation. When paired with minced pork, it not only tastes more delicious, but is also more nutritious. A delicacy not to be missed all year round.

Tags

• snacks
• old man
• breakfast
• autumn recipes
• local cuisine
• cooking wine
• crab
• egg liquid
• flour
• fresh soy sauce
• ginger
• ginger juice
• minced pork
• olive oil
• green onions
• salt

Ingredients

Steps

1. 1 Process the crabs first and wash them

   

2. 2 Prepare ginger slices and green onions

   

3. 3 Add the ginger slices and green onions to the steamer, then add the crabs, top with about 20 ml of cooking wine, cover and steam over high heat for 15 minutes

   

4. 4 After taking out the crab meat, squeeze it again with your hands to prevent any crab shells from being picked out

   

5. 5 Prepare ginger juice

   

6. 6 Pour olive oil into the pot (other cooking oil can be used instead of olive oil)

   

7. 7 Add crab powder under warm oil and stir-fry until fragrant. Pour in ginger juice and stir-fry evenly

   

8. 8 Add 10 ml of cooking wine and stir-fry evenly, then turn off the heat and leave to cool

   

9. 9 Add 100g warm water to 200g flour and mix well

   

10. 10 Knead into a smooth dough, cover with a damp cloth and let rest for half an hour

    

11. 11 Add salt, cooking wine, egg liquid and fresh soy sauce to the minced pork and stir in a clockwise direction until it becomes sticky. Pour in a little water and stir again until it becomes sticky

    

12. 12 Then pour in the cooled crab powder and stir evenly

    

13. 13 Knead the rested dough evenly again and shape it into a long strip

    

14. 14 Divide the dough into about 12 grams each

    

15. 15 Roll into thin crust

    

16. 16 Wrap in fillings

    

17. 17 After closing, place into a steamer brushed with oil. Leave a gap between each piece to avoid sticking

    

18. 18 Steam in cold water for 10-12 minutes and it is ready to serve

    

19. 19 When eaten hot, the original juice will flow out

    

20. 20 Drizzle with balsamic vinegar for more flavor