Crabsoupdumplingsdimsum Recipes

Steps:

• 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.

Steps:

• Mix together in a bowl the flour, salt and baking powder.
• Bring to just a simmer in a small saucepan the butter and milk.
• Add the milk mixture to the dry ingredients.
• Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
• Divide the dough into about 16 small puffy dumplings.
• Roll each piece of dough into a small rough ball.
• Gently lay the formed dumplings on the surface of your stew or soup.
• Cover and simmer for 10 minutes.
• Serve immediately.

Steps:

• Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
• Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
• To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.