Crab xiao long bao recipe
The Shanghai dumpling receives an upgrade. We've stuffed our with picked crabmeat, but the traditional, slurpable stock still remains.
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Cooking tools:
- Stockpot
- Saucepan
- Spider strainer
- Fine-mesh sieve
- Airtight container
- Refrigerator
- Mixing bowl
- Fork
- Plastic wrap
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Rolling pin
- Tray
- Parchment paper
- Kitchen towel
- Bamboo steamer
- Stove
- Spoon
- Pastry brush
- Serving platter
Ingredients
- 200 gm picked crabmeat
- Soy sauce, to serve
- Chinkiang vinegar combined with shredded ginger, to serve
- Jellied stock
- 1 1/2 kg pork bones
- 1 kg chicken wings
- 1 pig's trotter (see note)
- 120 ml soy sauce
- 80 ml Shaoxing wine
- 4 thick slices of ginger
- 1 head of garlic, halved
- 2 star anise
- 1 piece cassia bark
- Bun dough
- 200 gm high-gluten wheat flour (see note)
- 2 tsp lard (See note), plus extra for greasing
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