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Steamed Crab Dumplings
- Serves
4
- Difficulty
Easy
Published 2008
These soft and luscious dumplings are a triumph of texture and taste. The trick with making the dumpling wrappers is to have everything else ready to go, as they need to be filled and wrapped as soon as they come out of the pan while they are pliable. As each dumpling is made, lay it on its seam on a flat tray lined with plastic film.
Ingredients
- rice flour, for dusting
150 ml 1
Method
To make the dumpling wrappers, whisk the egg whites briefly and then add the potato flour, fish sauce and water and whisk to make a smooth batter.
Heat a 15 cm non-stick frying pan over medium heat, brush the pan with a little oil and pour on enough batter to just coat the base of the pan, as if you were making a crepe. When each sheet has set (this takes about 45–60 seconds), carefully
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