Crab and Pork Steamed Dumplings

Finally another post... My holiday was over since a few days ago, so my time for religious blogging would probably be reduced quite a lot. But I guess it's also not that bad, because sitting in front of the computer daily for hours cannot be so healthy...;-).

Last week I made crab and pork dumplings. This time I made the dumpling skins using hot water dough, and I have to say I am much more happy with the result of dumplings made from hot water dough than cold water dough. The skins were softer and and more chewy. For the skins I actually just used all-purpose-flour and hot water. You need to add the hot water to the flour little by little until you get a pliable dough.

Ingredients
Dumpling skins

• 300 gr flour
• 1 cup boiling water

Filling

• 250 gr minced crab
• 100 gr ground pork
• 2 tbs chopped green onions
• 1 tbs chives
• 1 egg
• 1 tbs oyster sauce
• 1 tbs fish sauce
• 1 tbs minced ginger
• 1/2 tsp maggi chicken stock
• 1 tsp sesame oil
• A dash of white pepper and sugar

Dipping Sauce

• 5 tbs chilli oil
• 10 tbs Chinkiang vinegar (black rice vinegar)
• 1 tbs thinly slice ginger
• 1 tsp chives/green onions