Serves 40
90 min
Crabmeat and Dill Dumplings
Recipe GLPRc9a11502cfae2c
Delicate steamed dumplings filled with a savory mixture of fish paste, sweet crabmeat, and fresh dill. These Asian-inspired parcels are folded by hand and steamed until tender, then served with a tangy dipping sauce and finished with tobiko (flying fish roe) and fresh dill sprigs. Perfect as an elegant appetizer or light main course.
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Ingredients
½ Fish paste
8 oz Cooked crabmeat, finely inspected for shells
1 cup Fresh dill, finely chopped
8 oz Round dumpling wrappers
1 tablespoon Fresh ginger, finely minced
2 tablespoons Light soy sauce
1 tablespoon Black vinegar
1 teaspoon Sugar
1 tablespoon Sesame oil
Flying fish roe (tobiko), for garnish
Fresh dill sprigs, for garnish
Vegetable oil, for brushing
Directions
Prepare the fish paste according to your recipe and refrigerate until cold. If using whole fresh crab, carefully pick through the meat to remove any stray shell fragments. Mince the fresh dill finely and set aside.
In a medium bowl, combine the chilled fish paste, crabmeat, and minced dill. Mix thoroughly until evenly combined.
To assemble each dumpling, place approximately 1 tablespoon of filling in the center of a round wrapper. Moisten the entire edge of the wrapper with a light brush of water.
Fold the wrapper in half and gently press the edges to seal. Using two fingers on one hand, squeeze the top point of the sealed dumpling. While holding firmly, use your other hand to create neat pleats along the curved edge to fully seal the filling inside.
Lightly brush the bottom of two 10-inch bamboo steamers with vegetable oil. Arrange the folded dumplings evenly in the steamers, allowing space between each one. If not steaming immediately, cover with a damp cloth to prevent the pleated edges from drying.
Bring a large pot of water to a rolling boil. Place the steamer basket over the boiling water and steam for 15 minutes, until the wrappers are translucent and tender. Keep dumplings warm by holding the steamer over gently simmering water if needed.
While dumplings steam, prepare the dipping sauce by whisking together the minced ginger, light soy sauce, black vinegar, sugar, and sesame oil until the sugar dissolves.
Transfer the steamed dumplings to a serving platter. Drizzle lightly with the dipping sauce and garnish with flying fish roe and fresh dill sprigs. Serve immediately with extra sauce on the side.
