Wednesday, November 14, 2007

Pork and Crab Dumplings

I love Chinese dumplings. You can eat them in so many ways and the combinations of different types of fillings is endless.



Here's a typical combination - pork, cabbage, mushroom, flour and seasonings. Then you wrap them with dumpling skin, usually hand made from flour and water only.


You can buy the skins from supermarkets. Look for the round dumpling skins at the frozen pastry section, usually near the popiah(spring rolls). Or you can always make your own. Jenyu has a great step by step guide to make dumplings. Both photos from Jenyu's website.





Now let's look at the different ways of eating and cooking them.




The most common way to eat it is to just steam it and then dip it in ginger soy sauce.




Dumplings that uses the panfried and steam technique.



Taiwanese style dumplings usually have thicker fillings. Look at how fat and juicy those dumplings look.

Now here's a different twist to the traditional pork or chicken fillings. Here's a recipe for Pork and Crab Dumplings. A fusion style seafood and pork dumpling. Enjoy it !

Pork and Crab Dumplings

1 cup finely chopped cooked pork tenderloin
1 can (around 210g) flaked crab meat, drained
1/4 cup finely chopped onion
2 tablespoons finely chopped water chestnuts
2 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-oz package cream cheese, softened

Mix up the filling ingredients then fold them into dumplings. Use the guide. Enjoy!
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