Crab "soup Dumplings" (Dim Sum)

Recipe by Nose5775
READY IN: 55mins




  • Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
  • Mix all the filling ingredients.
  • Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
  • Refrigerate this mixture.
  • To make the wrappers:.
  • Mix flour and egg.
  • Add water a little at a time until a soft but not sticky dough is formed.
  • Knead until dough is smooth and elastic.
  • Roll the dough into a long sausage, 1 inch in diameter.
  • Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
  • You are now going to make crescent-shaped dumplings.
  • Dust your work surface with a little flour.
  • Roll a piece of dough into a paper-thin circle.
  • Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
  • Fold the circle in half to look like a half-moon.
  • Pleat the top curved edge.
  • Pinch the pleated edge and the unpleated edge together to seal.
  • Gently tap the crescent's round bottom so that it can stand up.
  • Place the crescent-shaped dumpling between towels.
  • Make the remaining crescents in the same way.
  • Place a layer of cheesecloth in the bottom of a steamer.
  • Arrange the crescent dumplings on the cloth.
  • Cover and steam over high heat for 10 minutes.
  • Serve hot with ginger-vinegar-soy dip.
  • To make the dip:.
  • Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.