Crab Roe Soup Dumplings

Crab Roe Soup Dumplings

　　Crab Roe Soup Dumplings

　　　Ingredients:

　　1000g flour, 600g warm water, 700g pork belly, 280g pork skin jelly, 160g crab meat, 40g crab roe, 40g soy sauce, 100g lard, 6g cooking wine, 8g sesame oil, 5g sugar, 5g chopped green onion, 5g minced ginger, 15g salt, 1g pepper, 1g monosodium glutamate.

　　Preparation Process:

　　1. Mix the flour with water until smooth and knead thoroughly, then let it rest for a while;

　　2. Mince the pork belly into fine paste, chop the crab meat finely, heat the lard in a pan, add the crab meat, crab roe, and minced ginger to stir-fry and extract the crab oil, then mix with the pork paste, pork skin jelly, soy sauce, cooking wine, and other seasonings to form the filling;

　　3. Shape the dough into a long roll, divide it into 4 pieces of 50g each, roll them into round wrappers, add the filling, and pinch them into pleated buns. Steam in a steamer over high heat for 10 minutes until done.