Feng Kuo (Crabmeat Dumplings)
- 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
- 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
- 8 oz Flour
- 4 floz Hot water
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer to a warmed serving dish and serve at once.
Calories: 328 kcal
Carbohydrates: 45 g
Protein: 17 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 563 mg
Potassium: 289 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 29 IU
Vitamin C: 5 mg
Calcium: 38 mg
Iron: 3 mg