Feng Kuo (Crabmeat Dumplings)


4 - 6 servings
2 Tbs vegetable oil
1 Tbs Chopped spring onions (scallions)
1 Tbs Finely chopped fresh root ginger
6 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
225 g (8 oz) Crabmeat, shell and cartilage removed and flaked
Salt and pepper to taste
1/4 tsp Sugar
1 tsp Soy sauce
1 Tbs Rice wine or dry sherry

for the dumplings

225 g (8 oz) 2 cups Flour
125 ml (4 fl oz) 1/2 cup Hot water


1. To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out on to a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.

2. Heat the oil in a large frying-pan. Add the spring onions (scallions), ginger, mushrooms and crabmeat and stir-fry for 3 minutes. Stir in the remaining ingredients and fry for a further 1 minute, stirring constantly. Remove from the heat and set aside.

3. Turn the dough out on to the floured surface and roll out into a sausage about 2 1/2 cm (1 in) in diameter. Cut the dough into slices about 2 1/2 cm (1 in) wide. Flatten the slices evenly with your fingers until they measure about 7 1/2 cm (3 in) in diameter.

4. Place a teaspoon of filling on one side of each dough circle. Fold over the circles to make a semi-circle and pinch to seal.

5. Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.

6. Transfer to a warmed serving dish and serve at once.

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