Crab and Leek Dumplings

Name: Crab and Leek Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sea crab; 120g egg; 200g Chives; 200g Wogua; 500g Wheat flour; 10ml oil; 3g salt; 2g MSG; 10g Green onion ginger; 8ml sesame oil

by Jamie Pastoral

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Before and after the Mid-Autumn Festival was the most plump season for river crabs, everything is changing. Now, the plump sea crabs that should be in the spring are not far behind the river crabs. The fresh and fatty sea crabs are steamed and eaten with ginger and vinegar sauce. Seeing that the meat yield rate of the big sea crabs was quite high, the next day, I peeled two of them without too much trouble, and took the meat with some leeks, eggs and squash to make dumplings. Kung fu is not in vain, the dumplings with sea crab stuffing are very delicious.

Crab and Leek Dumplings

1. Reconcile wheat flour for 15 minutes

2. Scrambled eggs, let cool

3. Cooked sea crab

4. Shelling the sea crab to get the meat

5. Peeling and removing the flesh of Japanese gourd

6. Smash the squash

7. Wash and chop the leeks

8. Put the leeks, Japanese squash, and crab meat together, add oil, light soy sauce, salt, MSG, sesame oil, and ginger, stir well, and make dumpling stuffing