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Spicy Seafood Dumplings

Chef Ka Fai Leong, dim sum head chef at Royal China Canary Wharf
Serves: 18
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Cooking time: 15 minutes

Ingredients

  • THE DOUGH
  • 290g plain flour
  • 175ml water
  • FILLING
  • 226g crabmeat, freshly cooked
  • 55g fresh tiger prawns
  • 1 celery stick, finely chopped
  • 28g carrot, finely chopped/grated
  • 28g fresh coriander, finely chopped
  • 1 bottle Chinese XO sauce

Method

  1. THE DOUGH
  2. Sift the flour into a bowl, stir in the water and knead until firm but with some elasticity. Cover for about 30 minutes
  3. Roll the dough into a sausage and slice into 2cm pieces, rotating the dough between cuts
  4. Squash the chunky cylinders from the edges inwards using a small rolling pin to create the pastry disks
  5. Mix together the crab, prawns, celery, carrot and fresh coriander in a bowl
  6. Press your thumb and index finger together at the tips to make a circle. Take a pastry disk and gently place it over the circle of your fingers, just so the wrapper slightly overlaps your thumb and finger
  7. Place 1 tsp crab mixture in the centre of the wrapper and push the sides up and around the filling, so the top is still exposed (don't enclose the dumpling completely) and place 1 tsp sauce on top
  8. Place the dumplings into a bamboo steamer over a pan of simmering water, cover and steam for 5 minutes, or until cooked. Remove and serve
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