Jiangsu Crab Roe Soup Dumpling Casserole
A fusion of Jiangsu's classic crab roe soup dumplings with a clay pot casserole. Thin-skinned dumplings in rich broth, bursting with savory crab flavor.
Ingredients
16 items- All-purpose flour 300g
- Warm water 180ml
- Pork aspic 200g
- Crab roe 100g
- Crab meat 150g
- Ground pork 200g
- Ginger 10g
- Scallions 10g
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Chicken stock 1000ml
- Sesame oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （9 steps）
Mix 300g flour with 180ml warm water to form a smooth dough. Cover with plastic wrap and rest for 30 minutes until soft and elastic.
Finely chop 200g pork aspic into small cubes. The finer the aspic, the more evenly the soup distributes.
In a bowl, combine ground pork, crab roe, crab meat, ginger, scallions, soy sauce, wine, sugar, salt, and white pepper. Stir until sticky, then fold in aspic. Refrigerate for 30 minutes.
Knead the dough, divide into 30g pieces. Dust with flour and roll each into a 12cm round wrapper with thicker center and thinner edges.
Place 40g filling on each wrapper, pleat and seal to form a soup dumpling, leaving a small opening on top.
In a clay pot, bring chicken stock with ginger slices and scallion segments to a boil, then lower to a gentle simmer.
Steam the dumplings in a bamboo steamer over boiling water for 8 minutes, until the skin becomes translucent and filling visible.
Carefully transfer the steamed dumplings into the clay pot of stock. Simmer gently for another 5 minutes to absorb the broth.
Drizzle with sesame oil, garnish with scallions, and serve in the clay pot. Use a straw to first sip the broth, watch out for hot filling.
Tips
Hand-shred the crab roe and meat for authentic taste; pork aspic is essential for juicy filling; do not over-steam or skins will break; transfer dumplings with a slotted spoon; enrich the stock with crab shells for extra depth.
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