Crab and Pork Soup Dumplings


  • 1 Pound ground pork
  • 0.5 Pound king crab meat
  • 2 Tbsp oyster sauce
  • 2 tsp garlic, chopped
  • 3 Tbsp cilantro, chopped
  • 1 Tbsp shallots, chopped
  • 2 tsp ginger, chopped
  • 1 Tbsp mushroom soy sauce

Combine all ingredients together until completely mixed.

  • 1 1 inch piece ginger
  • 1 Thai chili
  • 0.5 cup rice vinegar
  • 4 cloves garlic
  • 1 cup Shaoxing Wine (or sherry)
  • 3 celery, chopped
  • 1 onion, chopped
  • 2 Pound pork bone
  • 12 blue crabs
  • 0.25 cup vegetable oil
  • 1 carrots, peeled and chopped

Roast the pork bones until golden brown.  Heat up the oil in a stock pot over medium heat.  Add the carrot, celery, and onion and sauté.  Once the vegetables start to brown add the garlic and the chili.  Add the shaoxing and cook off the alcohol.  Add the roasted pork bones.  Cover completely with cold water.  Simmer for 2 hours.  Roast the crabs in an oven at 400 degrees.  Once they have browned add them to the simmering pork broth, and continue to cook for another 45 minutes.  After the broth has finished cooking, strain the liquid and chill completely.  The natural gelatin in the pork bones should cause the broth to set up into a solid block.  If the chilled broth is still a liquid, return it to a stock pot and reduce by half.  Chill again.

  • 1 Pound bread flour
  • 1 cup hot water
  • 3 tsp heavy cream
  • 1 pinch of salt

Add all of the ingredients to a stand mixer.  Mix with a dough hook for about 10 minutes.

  • 4 Tbsp rice vinegar
  • 6 Tbsp light soy sauce
  • 1 Tbsp mirin
  • 1 (or to taste) Thai chili, thinly sliced

Mix all ingredients together.

To assemble the dumplings: 
Take about a half ounce of dough and roll it into a flat disc.  Next, spoon about a teaspoon of the pork and crab mixture into the center of the disk.  Gently press one of the small gelatin cubes into the center of the filling.  Brush the edges of the dough with a little water.  Bring all of the edges of the dough to the top of the dumping and gently pinch together to seal in the dumpling.  Steam the dumplings for about 6 minutes, or until the filling feels firm when gently squeezed.  Serve with the ginger soy vinegar sauce.