Crab dumplings

Dumplings are the food we eat the most in our daily lives. We can make many kinds of delicious dumplings. The key is the method of making the dumpling filling, such as leek and pork filling, corn and lean meat filling, and mushroom and pork filling. I believe that most of you have never eaten dumplings stuffed with crabs. The main reason is that there is relatively little crab meat, and the preparation method is rather complicated. We need to chop the crab into pieces before making dumplings.

Effect: exquisite staple food recipes for replenishing qi and blood, recipes for replenishing deficiency and nourishing the body, recipes for malnutrition

Taste: Original

Process: Cooking

raw material

Ingredients: 600g wheat flour, 500g pork (fat and lean), 150g crab

Accessories: 180g shrimp, 10g scallops, 300g cabbage, 50g mushrooms (fresh)

Seasoning: 15g salt, 4g MSG, 6g sugar, 25g soy sauce, 10g cooking wine, 1g pepper, 35g starch (peas), 20g rapeseed, 12g white soy sauce, 15g sesame oil

feature

The soup of this dumpling is slightly red, and the dumplings are fresh, smooth and refreshing.

process

1. Wash the dried scallops, put them in a small bowl, add clean water, steam them in a steamer for about 1 hour, take them out and crush them for later use; peel the river crabs and take out the meat for later use.

2. Put the cabbage into a pot of boiling water, cook it, take it out, cool it, chop it, and squeeze out the water; mix the shrimps with starch; wash the mushrooms and pork (pork heart is best), and chop them into fine pieces separately.

3. Put scallops, cabbage, shrimps, mushrooms, pork meat and crab meat into a bowl, add salt, soy sauce, sugar, MSG, sesame oil, pepper and cooking wine, mix well to make the filling.

4. Put flour into a bowl, pour in water and knead into dough, add sugar for about 1 hour, knead thoroughly and roll into long strips, divide into small pieces of about 10 grams each, flatten them one by one, roll them into round shapes with thinner edges and thicker middle. Wrap the fillings and pinch them into raw dumpling dough.

5. Pour the soup into the pot, bring it to a boil, then add salt, MSG, and white soy sauce. After it boils, add sesame oil and pour it into the soup bowl.

6. Put the pot on the fire, pour in water and bring it to a boil, scatter the raw dumpling dough in, and gently push it in one direction with a spoon until the dumplings float to the surface. Cover the pot and simmer for four or five minutes over a boiling but not boiling heat. Pour in a little cold water, boil it again and pour in more cold water. Cook until the dumplings are cooked through, serve in a soup bowl and serve.